We decided to try a new recipe tonight and ended up with this one thanks to Donna Hay with a few minor variations. Unfortunately we were both too hungry to consider taking a picture and we just scoffed it down.
With the use of shop-bought curry paste and naan this is a super quick, easy and delicious meal. Our version, where we decided to make our own Naan Bread was also pretty quick and easy but just required a bit of early preparation to allow the Naan time to rise. The juices from the lamb mix with the yoghurt, chilli and mint, and then soak into the naan. Delicious!!!
We are sure that this one will appear on weeknight menus again in the future.
Indian Spiced Lamb Racks with Naan and Honey-Lime Yoghurt Recipe
By April 27, 2015Published:
- Yield: Serves 2-3 (2-3 Servings)
- Prep: 20 mins
- Cook: 25 mins
- Ready In: 45 mins
We decided to try a new recipe tonight and ended up with this one thanks to Donna Hay with a few minor variations. Unfortunately we …
- 1 8 bone Lamb Rack Trimmed
- 2 Tbsp lime juice
- 2 Tbsp madras curry paste We used latasha's
- 2 handfuls spinach
- 1/2 cup natural yoghurt
- 1 tsp honey
- 1/2 cup mint leaves
- 1 chilli long green, thinly sliced.
- 1 naan bread per person - buy it or make it.
- Place the lamb rack on an oven tray lined with baking paper and rub with the marinade on all sides. Bake for 20 minutes.
- Mix the curry paste, 1 tbsp of lime juice, and a generous amount of salt and pepper together in a small bowl.
- Add the spinach to the roasting tray and cook for another 2-3 minutes or until the spinach is wilted and the lamb is cooked to your liking. Depending on the size of the rack I'd expect the lamb to be medium rare in this time.
- Place the yoghurt, remaining lime juice and honey in a small bowl and mix.
- To serve, slice the lamb into individual cutlets, place a warm piece of naan on each plate and divide the spinach evenly. Top with the lamb and then sprinkle with the mint and chilli. Serve with the honey-lime yoghurt.