Name: Tandoori lamb racks
Yield: Serves 4-6
Cuisine: India
Ingredients: 3 tsp grated root ginger; 1-2 tsp garam masala; 1-2 tsp freshly ground black pepper; 2 French-trimmed racks of lamb, each about 8 bones, each rack weighing 350g after being trimmed of all their fat; juice of 1 lemon; 150 ml single cream; 100 g cheddar cheese, finely grated; 2 tsp crushed garlic; 165 g soft cream cheese; 1 tsp salt; 2-3 green chillies, finely chopped; 100 g mozzarella cheese, finely grated

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Reza's Indian Spice

By Reza Mahammad

Published 2012

About

Get the butcher to French-trim the racks of lamb. They must also be trimmed of all their fat. I often use two marinades in my cooking: the first is to break down the fibres and remove the moisture from the meat; the second to return the moisture and also to infiltrate the meat with flavour and juiciness.

Ingredients

For the First Marinade

3 tsp grated root ginger
2 tsp crushed garlic
1-2

Method

Mix all the ingredients for the first marinade in a large bowl, add the racks and mix thoroughly. Cover and leave to marinate in the fridge for at least two hours.

In a separate bowl, combine the ingredients for the second marinade and whisk lightly. Pour this mixture into the marinated lamb, cover and refrigerate overnight.

When you are ready to cook, return the racks to room t