Tandoori Lamb Rack

A dish that can be prepared a night ahead. Super easy and delicious.

What you need:
Marinade –
8 Lamb Cutlets (or 2 racks of lamb)
4T Hot Curry Paste
4T Tandoori Paste
3T Natural or Creek Yogurt
1T Lime Juice
1 clove Garlic (crushed)

2 Limes (cut in halves)

Dressing – 
5T Plain Yogurt
1T Lime Juice
a little crushed Walnuts
a little chopped corriander

1. Marinate meat for at least an hour, I usually leave it overnight

2. Preheat the oven for 220c. Grill lime 2 min earlier. Then put the meat into the oven for 7-8 min.


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