Lisa Goodwin-Allens Tandoori Lamb Rack

Overview

There's something truly special about tandoori lamb rack—the aromatic spices, the tender meat, and that perfect char that comes from cooking over live heat.

• Cook time: 2 hours
• Skill level: Intermediate
• Serves: 4

There's something truly special about tandoori lamb rack—the aromatic spices, the tender meat, and that perfect char that comes from cooking over live heat. Whether you're hosting a dinner party or simply craving restaurant-quality lamb at home, this recipe delivers incredible flavour with impressive results. The beauty of tandoori cooking lies in its simplicity: a bold marinade, proper heat management, and a touch of patience. Paired with a cooling cucumber and mint raita, this dish strikes the perfect balance between warmth and freshness. Ready to impress your guests? Let's get started.

Method:

For the Tandoori Marinade:

1.        Start by removing the bark (outer layer of fat) from the lamb rack and score the white fat in a criss cross pattern, mix all ingredients in a mixing bowl and apply to the lamb very liberally. Leave to marinade for at least one hour.

2.        To cook the lamb wrap some tin foil around the exposed French trimmed bones and place over direct heat but on a higher shelf around mid Bertha height to avoid charring too quickly.

3.        Cook the lamb to 48c internal temperature using a digital thermometer, allow to rest before carving.

For the Cucumber & Mint Raita:

1.        Grate the cucumber and shred the mint adding to the yoghurt season with salt and chaat masala, add lemon juice if needed and reserve until needed.