It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Rack Of Lamb With Indian Spices
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- #51091
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 rack of lamb (8-rib size)
1 small onion
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup cilantro, finely chopped, plus
1/4 cup cilantro, for garnish
1 cup non-fat yogurt
3 tablespoons lemon juice
2 teaspoons turmeric
2 teaspoons paprika
2 teaspoons ground cumin seeds
2 teaspoons ground coriander seeds
1 teaspoon salt, or to taste
black pepper
cayenne pepper
1 lemon, cut into wedges for garnish
directions
Trim as much of the exterior fat off the rack as possible and scrape the ribs clean. (Better yet, have your butcher do it.) Combine the remaining ingredients, except the cilantro and lemon for garnish, into a large bowl.
Whisk to a smooth paste. Add salt and pepper to taste. Marinate the lamb for 8-24 hours (the longer the better), turning 3-4 times.
Preheat the grill. Grill the lamb over medium-high heat, basting with the marinade for 4-6 minutes per side for medium-rate, or until cooked to taste. The lamb can also be roasted in a 400 degrees F oven for 15-20 minutes.
To serve, carve the lamb into chops. Sprinkle with cilantro and serve with lemon wedges.
added by
zrecipes
nutrition data
Nutritional data has not been calculated yet.
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