Tandoori Lamb

Name: Tandoori Lamb
Yield: Serves 4-6
Cuisine: Asia
Ingredients: salt; 1 teaspoon freshly ground black pepper; 1 teaspoon turmeric powder; a small handful of cilantro leaves; 2 teaspoons garam masala powder; 2 teaspoons chili powder; juice of 1 lime; 1 inch/2.5 cm piece of fresh gingerroot, peeled and grated; 3 tablespoons heavy cream; 1 egg yolk; 6 garlic cloves, peeled and finely chopped; 2 tablespoons melted butter; 4 small racks of lamb; 1¼ cups plain yogurt

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

This must be cooked in a very hot oven to achieve that authentic tandoori appearance and flavor. The addition of melted butter at the end gives it additional richness.

Ingredients

4 small racks of lamb
2 tablespoons melted butter

Asia
Main course
Starter
Gluten-free

Method

To make the marinade, mix together the yogurt, cream, and egg yolk in a small bowl.

Put the garlic, ginger, lime juice, and some salt into a food processor and whiz together, then stir into the yogurt mixture. Add all the other marinade ingredients and stir well.

Remove any skin from the lamb and prick holes all over the meat. Rub the marinade well into the lamb, then cover and