Tandoori Rack Of Lamb (gf) Recipe
Rack of lamb cooked with garlic, ginger and spices, served on a bed of roasted peppers
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Ingredients
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Rack of Lamb
Roasted Peppers
Method
Marinating the Lamb
- 1
Prepare the Marinade
In a bowl, combine minced garlic, grated ginger, ground cumin, ground coriander, paprika, turmeric, yogurt, salt, and black pepper to create a marinade.
- 2
Marinate the Lamb
Rub the marinade all over the rack of lamb, ensuring it is well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Roasting the Peppers
- 3
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 4
Prepare the Peppers
In a baking dish, toss the sliced bell peppers with olive oil, salt, and black pepper.
- 5
Roast the Peppers
Place the peppers in the preheated oven and roast for about 20-25 minutes, or until they are tender and slightly caramelized.
Cooking the Lamb
- 6
Cook the Lamb
Preheat a grill or grill pan over medium-high heat. Remove the lamb from the marinade and grill for about 15-20 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C) for medium rare.
- 7
Rest the Lamb
Once cooked, remove the lamb from the grill and let it rest for 5-10 minutes before slicing.
Serving
- 8
Plate the Dish
On a serving platter, arrange the roasted peppers in a bed and place the sliced rack of lamb on top. Serve warm.
