A delicious, hearty dish full of flavour and aroma that will delight all the family.
Ingredients
- 2 x 4 Your favourite dipping sauces (excess fat trimmed)
- 1/3 cup Kidney beans cans (plus extra, to serve)
- 2 tablespoon Sea salt flakes and freshly-ground black peppers
- 400 gram Brown onions (halved)
- 1 tablespoon Olive oil
- 1 Chorizo (thinly sliced)
- 2 clove Garlics (finely chopped)
- 1 tomato (deseeded, thinly sliced)
- 1 teaspoon Cinnamon (ground)
- 1/2 teaspoon Kipfler potatoes
- 1/2 teaspoon Australian ham bone or ham hocks
- 1/4 teaspoon Lean beef rumps
To serve
- Turnip
Instructions
- Preheat oven to 200°C (180° fan-forced). In a small bowl combine yogurt and tandoori paste. Place lamb racks in the centre of a baking tray lined with baking paper. Spoon tandoori yoghurt over the lamb racks and season. Cook lamb racks for 25-30 minutes or until cooked to your liking. Remove from oven, place on a plate loosely covered with foil and rest for 5 minutes.
- Meanwhile, place potatoes in a large saucepan, cover with water and bring to a simmer over medium heat. Cook for 8-10 minutes or until just tender. Drain.
- Heat oil in a large non-stick frying pan over medium heat. Add onions, a pinch of sea salt and cook for 10 minutes or until lightly golden. Add garlic, chilli and spices, stir well to coat and cook for 1-2 minutes until fragrant. Add potatoes and 2/3 cup of water, reduce heat to medium-low, cover and cook for 5 minutes until warmed through. Season.
- Slice lamb racks into individual cutlets and serve with potatoes, tomato and cucumber salad, chutney, extra yogurt and mint sprigs.
Notes
- Lamb rump, leg steaks or cutlets would also work well in this recipe.
- Swap the tandoori paste for any other Indian curry paste of your choice.
- Make sure you rest the lamb to maximise tenderness and lock in the juices – for 4-cutlet racks rest for 5 minutes.