Name: Indian-spiced lamb rack
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 800 gram baby carrots, peeled, trimmed; 2 tablespoon olive oil; 4 centimetre (20g) fresh ginger, peeled, finely grated; 1 tablespoon ground cumin; 2 teaspoon garam masala; 1 teaspoon ground turmeric; 1 tablespoon lemon juice; 1 8-cutlet lamb rack, frenched; 1/2 cup (160g) mango chutney; 1 cup (280g) yoghurt

Indian-spiced lamb rack

Give your roast lamb rack an Indian flavour with this delicious and fragrant spice paste. You could also use it as a spice rub for any other kind of meat.

Ingredients

800 gram baby carrots, peeled, trimmed

2 tablespoon olive oil

4 centimetre (20g) fresh ginger, peeled, finely grated

1 tablespoon ground cumin

2 teaspoon garam masala

1 teaspoon ground turmeric

1 tablespoon lemon juice

1 8-cutlet lamb rack, frenched

1/2 cup (160g) mango chutney

1 cup (280g) yoghurt

Method

1.Preheat oven to 220°C.

2.Combine carrots and half the oil in large baking dish; season.

3.Combine remaining oil, ginger, spices and juice in small bowl; spread mixture all over lamb. Roast, uncovered, about 35 minutes or until lamb is cooked as desired. Cover and let stand for 5 minutes.

4.Serve lamb with chutney and yoghurt.

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Ingredients

Method

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