Tandoori Rack of Lamb

Temps des Fêtes 2000
food and drink

BY: Lucy Waverman

In India, a tandoor oven is a round clay oven heated by wood. It gives a special flavour to foods cooked in it. Our lamb rack with Indian spices is cooked in a conventional oven, but the marinade is similar to a tandoori one. Lamb is served in India, but usually the leg, not the racks.

4 8-chop lamb racks
½ cup (125 mL) yogurt
2 tbsp (25 mL) garam masala
1 tbsp (15 mL) chopped garlic
1 tbsp (15 mL) chopped ginger
2 tsp (10 ml) grated lemon rind
3 tbsp (45 mL) lemon juice
Salt to taste

1 tbsp (15 mL) vegetable oil
1 large onion, chopped
1 tbsp (15 mL) grated ginger root
½ tsp (2 mL) garam masala
3 cups (750 mL) beef or chicken stock
2 plum tomatoes, seeded and chopped
½ cup (125 mL) coconut milk

1. Trim lamb racks of excess fat and cut in half making eight 4-chop portions. Combine yogurt, garam masala, garlic, ginger, lemon rind, juice and salt. Spread over lamb racks. Marinate for at least 4 hours, refrigerated.

2. Preheat oven to 425°F (220°C).

3. Place lamb on a rack over a roasting pan. Roast for 25 to 35 minutes or until medium rare. Remove from oven and let sit for 5 minutes.

4. For the sauce, heat oil in pot on medium heat. Add onion and sauté for 10 minutes or until soft and golden. Add ginger and garam masala and sauté another minute or until ginger is softened. Add stock and tomatoes, bring to boil, reduce heat and simmer for 25 minutes or until reduced by half. Stir in coconut milk and reduce until thickened slightly. Strain sauce.

5. Slice lamb into chops surround with rice, beans and eggplant curry. Drizzle sauce over lamb.

Serves 8

What to Serve