Name: Tandoori lamb racks
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/3 cup tandoori paste; 4 3-cutlet (760g) lamb racks, frenched; 3/4 cup basmati rice; 1/2 cup chicken stock; 1/2 cup water; 1/3 cup finely chopped fresh coriander; 1/2 cup yoghurt; lime wedges, to serve

Ingredients

1/3 cup tandoori paste

4 3-cutlet (760g) lamb racks, frenched

3/4 cup basmati rice

1/2 cup chicken stock

1/2 cup water

1/3 cup finely chopped fresh coriander

1/2 cup yoghurt

lime wedges, to serve

Method

1.Preheat oven to 240°C.

2.Brush tandoori paste all over lamb racks and place lamb on oiled wire rack over a large baking dish. Roast about 20 minutes.

3.Meanwhile, in medium saucepan combine basmati rice, chicken stock and water; bring to the boil. Reduce heat; simmer, tightly covered, about 10 minutes or until rice is tender and liquid absorbed. Remove from heat and stand covered for 5 minutes.

4.Stir in coriander and season to taste. Serve lamb with rice, yoghurt and lime wedges.

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Ingredients

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