2 frenched lamb loin racks, each with 6 cutlets
1/4 cup tandoori paste
1/2 cup Tamar Valley Greek Style Yoghurt
Steamed green beans, to serve
Boiled potatoes, to serve
Step 1Make marinade Combine tandoori paste and yoghurt in a shallow dish.
Step 2Add lamb to marinade. Coat. Cover. Refrigerate for 1 hour, or up to 8 hours.
Step 3Preheat oven to 200°C. Place lamb onto a tray. Roast for 35 minutes for medium-rare. Set aside, covered with foil, for 10 minutes. Serve with beans and boiled potatoes.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
All nutrition values are per serve
- Author: Tracy Rutherford
- Image credit: Louise Lister
- Publication: Super Food Ideas