Tandoori Lamb

Preparation info
  • Serves


    • Difficulty


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.


  • 4 small racks of lamb
  • 2 tablespoons melted butter


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