Lamb rump, leg steaks or cutlets would also work well in this recipe.
Ingredients:
2 x 4 cutlet lamb racks, excess fat trimmed
1/3 cup natural yoghurt +extra, to serve
2 tbsp tandoori paste
400g baby chat potatoes, halved
1 tbsp olive oil
1 brown onion, thinly sliced
2 garlic cloves, finely chopped
1 green chilli, deseeded, thinly sliced
1 tsp ground cumin
1/2 tsp coriander seeds
1/2 tsp brown mustard seeds
1/4 tsp turmeric
to serve: tomato, cucumber and mint salad, mango chutney, lemon wedges
Directions:
Preheat oven to 200°C (180° fan-forced). In a small bowl combine yogurt and tandoori paste. Place lamb racks in the centre of a baking tray lined with baking paper. Spoon tandoori yoghurt over the lamb racks and season. Cook lamb racks for 25-30 minutes or until cooked to your liking. Remove from oven, place on a plate loosely covered with foil and rest for 5 minutes.
Meanwhile, place potatoes in a large saucepan, cover with water and bring to a simmer over medium heat. Cook for 8-10 minutes or until just tender. Drain.
Heat oil in a large non-stick frying pan over medium heat. Add onions, a pinch of sea salt and cook for 10 minutes or until lightly golden. Add garlic, chilli and spices, stir well to coat and cook for 1-2 minutes until fragrant. Add potatoes and 2/3 cup of water, reduce heat to medium-low, cover and cook for 5 minutes until warmed through. Season.
Slice lamb racks into individual cutlets and serve with potatoes, tomato and cucumber salad, chutney, extra yogurt and mint sprigs.
