TANDOORI RACK OF LAMB WITH RAITA (for four)
For the lamb:
1 cup thick yogurt, preferably Greek
¼ cup chopped fresh mint
¼ cup chopped fresh cilantro
2 tablespoons Patak’s vindaloo paste
2 tablespoons grapeseed oil or vegetable oil
salt and freshly ground black pepper
two 8-rib Frenched racks of lamb (1-1/4 pounds each), trimmed of all but a thin layer of fat
For the raita:
½ cup thick yogurt, preferably Greek
½ cup loosely packed fresh cilantro leaves
½ cup loosely packed fresh mint leaves
1-1/2 teaspoons fresh lemon juice
½ teaspoon freshly ground black pepper
½ teaspoon mild honey
½ teaspoon chopped serrano chile, including seeds
¼ seedless cucumber (usually plastic wrapped)
aloo gobi with roasted cauliflower to accompany (optional)
1. Roast the lamb. Put a rack in the middle of the oven and preheat the oven to 500*. Line rack of a broiler pan with foil.
2. Stir together yogurt, mint, cilantro, vindaloo paste, oil, ¼ teaspoon salt and ¼ teaspoon pepper in a bowl until well combined. Rub meaty part of lamb with ¾ teaspoon salt and ¼ teaspoon pepper, then coat with yogurt mixture (Avoid the rib bones. The lamb can be coated with the yogurt mixture up to 1 day ahead and refrigerated, covered.)
3. Arrange lamb fat side up on the broiler rack and fold a strip of foil over the rib ends to keep them from scorching. Roast lamb until thermometer inserted 2 inches into center (without touching bone) registers 130* for medium-rare, 25 to 30 minutes. Transfer lamb to a cutting board and let stand, loosely covered with foil, for 10 minutes.
4. Meanwhile, make the raita. Put yogurt, cilantro, mint, lemon juice, ½ teaspoon salt, pepper, honey and chile in a food processor and pulse until combined. Transfer to a bowl. Grate cucumber using the large holes of a box grater and stir into the yogurt mixture, along with salt to taste. Set aside. (The raita can be made up to 1 day ahead and refrigerated, covered. Bring to room temperature and stir before serving.)
5. Cut each rack into double chops. Stir raita and serve on the side.
RAITA IS ON THE LEFT AND PATAK’S VINDALOO SPICE PASTE IS RIGHT.
from Gourmet Today