Tandoori lamb rack with saffron almond rice
Traditional tandoori food is cooked in a clay oven or tandoor. This spicy marinade works equally well on lamb, chicken and even fish and is perfect made in a modern oven or BBQ.
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Prep Time
15 Minutes -
Cook Time
40 Minutes -
Serves
4 People
Ingredients
- 2 x 6 cutlet trimmed lamb racks
- 1 tablespoon olive oil
for the tandoori marinade
- 4 tablespoons quality tandoori paste
- 4 tablespoons Greek style natural yoghurt
- 2 garlic cloves crushed
- juice of 1 lime
- sea salt and black pepper
for the saffron almond rice
- 1½ cup basmati rice
- 1 large pinch saffron strands
- ½ teaspoon sea salt
- 1 large brown onion peeled and finely sliced
- 1 tablespoon olive oil
- 2 tablespoons toasted blanched almonds
- a few leaves of coriander
to serve
- 1 lemon cut in wedges
You'll Need
- Multix Freezer bags
- Multix Bake
- Multix Alfoil
Method
- Using 2 Multix freezer bags (one inside the other) mix all the tandoori marinade ingredients together. Place the lamb racks in the bags meat side down and seal. Massage the marinade into meat until thoroughly coated. If your short of time you can cook it right away or leave the lamb to absorb the tandoori flavours in the fridge for at least an hour or overnight. Cook the rice following the manufacturers instructions for the absorption method but add the saffron and salt with the cooking water.
- In a frying pan on a medium heat fry the onions in olive oil stirring occasionally until they turn a soft dark golden and smell slightly sweet. Remove from the pan and reserve. Just before cooking the lamb preheat the oven to 200°C BBQ to medium high. Line a griddle or large ovenproof frying pan with Multix baking paper (to save washing up.) Add a light drizzle of olive oil. Place lamb racks in the pan on the paper and cook on both sides to seal for about 2 minutes, then either transfer to the oven or the BBQ with a closed lid for 15-20 minutes (this is for medium rare, cook for longer if you prefer your lamb better done).
- Remove from the oven or BBQ, cover in Alfoil and allow to rest for 5-10 minutes. Fluff the rice with a fork and transfer to the dish you want to serve it on, top with the cooked caramelised onion and toasted almonds. Tip: If you need to heat the rice up just cover with cling film and microwave for 2-3 minutes on high. Cut the lamb racks in half and serve with the saffron almond rice topped with coriander leaves, lemon wedges and a rustic tomato and cucumber salad.