Tandoori rack of lamb with raita from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

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Notes about this recipe

  • JoanN on March 29, 2024

    And I made the lamb, not the raita, because I some excellent raita left over from another meal and with only half a rack, also left over from another meal. I was not completely true to the recipe since I had no cilantro and used freshly dried mint instead of fresh. I also made my own vindaloo paste from a recipe I found on the Web because getting to Kalustyan's was not going to be in the cards any time soon. Breville doesn't go to 500°F so I roasted at 480°F with convection for 25 minutes. Perfectly medium rare. Even with all the changes and adaptations, this was terrific. Definitely company worth.

  • Bloominanglophile on February 12, 2014

    I only made the raita--not the lamb. This raita is zippy, so if you are thinking of making this to counterbalance other spicy dishes, you may want to eliminate the chile.

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