Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Tandoori Rack Of Lamb
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serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
4 racks of lamb (8 chop size)
1/2 cup yogurt
2 tablespoons garam masala
1 tablespoon chopped garlic
1 tablespoon ginger root, chopped
2 teaspoons grated lemon rind
3 tablespoons lemon juice
salt, to taste
Sauce
1 tablespoon vegetable oil
1 large onion, chopped
1 tablespoon grated ginger root
1/2 teaspoon garam masala
3 cups beef or chicken stock
2 plum tomatoes, seeded and chopped
1/2 cup coconut milk
directions
Trim lamb racks of excess fat and cut in half, making individual 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.
Preheat oven to 425 degrees F. 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.
For the sauce, heat oil in pot on medium heat. Add onion and saute for 10 minutes or until soft and golden. Add ginger and garam masala and saute another minute or until ginger is softened.
Add stock and tomatoes, bring to a boil, reduce heat and simmer for 25 minutes or until reduced by half. Stir in coconut milk and reduce until thickened slightly. Strain sauce.
Slice lamb into chops. Drizzle sauce over lamb.
added by
chefdave
nutrition data
Nutritional data has not been calculated yet.
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