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Berkshire Hudson Valley Reader Submitted

Entree

Tandoori Rack of Lamb

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Serves 2
Tarun Narula
Spice Root Modern Indian Cuisine (closed)
Williamstown, MA

Marinade
2¼ pounds rack of lamb
10 ounces natural yogurt
1½ tablespoons garam masala spice (available online or in specialty stores)
2 teaspoons cumin seed powder
1½ teaspoon coriander seed powder
1/4 teaspoon turmeric powder
1/2 teaspoon red chili powder
juice from 1/2 lemon
4 ounces ginger and garlic paste (grind 2 ounces of fresh ginger and 2 ounces freshly peeled garlic cloves in a food processor or spice mill)
1/2 teaspoon nutmeg powder
1/4 teaspoon cardamom powder
3 teaspoons olive oil
1 teaspoon salt

Coating
6 ounces natural yogurt
1/2 teaspoon garam masala spice
1/4 teaspoon turmeric powder
1 teaspoon olive oil

Garnish
6 slices lemon
2 slices medium-size red onion
4 sprigs fresh cilantro

Remove the fat from the rack of lamb using a paring knife, and then cut it in 2-inch pieces between the bones (so they look like lollipops). To make the tandoori marinade, in a large bowl whisk the yogurt with the garam masala, cumin, coriander, tumeric, red chili powder, lemon juice, ginger and garlic paste, nutmeg, cardamom, olive oil, and salt. Place the lamb chops in the marinade, turning them a few times to coat, and then cover and refrigerate the meat for 24 hours. The marinade will soak into the meat.

When ready to cook, let the lamb sit at room temperature for 10 minutes. In a small bowl, whisk the yogurt, garam masala, tumeric, and olive oil. Coat the marinaded meat.

Preheat the oven to 375°F. Place the lamb in a large baking dish and cook for 12 to 15 minutes. For well-done meat, cook for another 2 to 5 minutes. Wrap 2 x 2-inch pieces of silver foil paper on the bony ends for decoration. Serve immediately on a bed of lettuce leaves garnished with lemon slices, rings of red onions slices, and fresh cilantro sprigs.