Indian-spiced lamb racks with naan and honey-lime yoghurt from Donna Hay Magazine, Apr/May 2015 (#80): 80th Issue Collectors Edition (page 49)

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Notes about this recipe

  • debkellie on March 27, 2015

    I allowed the marinade to rest for 8 hours before cooking. Great flavour. Not sure the naan is actually a great accompaniment to meat on the bone, but wonderful flavour. A much longer cooking time to achieve medium rare was required (even at Miele's guaranteed 220 degrees) - my rack ( 9 bone) took 35 minutes.

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