Indian Spiced Lamb Rack

t’s Friday and time for a bit of spice! I’m way too hot to eat a curry so instead I’ve produced this amazing rack of lamb. The marinade incorporates @timsdairyyogurtwhich really helps to tenderise the lamb, making it melt in the mouth and so easy to cut. The recipe is written for the oven, but it works brilliantly on the BBQ, turning the lamb regularly for roughly 15 minutes. ⠀⠀ I served this with a delicious aubergine bhaji, let me know if you’d like the recipe?⠀⠀ ⠀⠀ ⠀⠀ ⠀ ⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀ Serves 4⠀⠀

INGREDIENTS⠀ 2 lamb racks⠀⠀ ⠀⠀ Marinade ⠀⠀ ⠀⠀ 2 tablespoons Tims Dairy Natural Yogurt ⠀⠀ 2 cloves garlic crushed ⠀⠀ 3 cm piece of grated ginger ⠀⠀ Squeeze of lemon ⠀⠀ Squeeze of honey ⠀⠀ 2 teaspoons cumin ⠀⠀ 1 teaspoon medium curry powder ⠀⠀ 1 tablespoon ground coriander ⠀⠀ 1 red chilli finely chopped⠀⠀

METHOD⠀⠀ Mix together the marinade ingredients and coat the lamb. Leave for 30 minutes. Season and Roast in an oven at 220 degrees for 15 minute (for pink) alternatively you can cook on the bbq for approximately 7 minutes on each side. ⠀⠀ ⠀⠀ I served this with roasted spiced cauliflower, aubergine bhaji and naan bread.⠀⠀ ⠀⠀


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