Cool this delicious tandoori dish down with the refreshing mint and onion raita
- 4tbsp tandoori curry paste4tbsp thick Greek yogurt
- 2 racks of lamb, with 5-6 cutlets on each rack
- 1 sweet onion
- Sunflower oil, for brushing
- Salt and pepper
- Naan bread, to serve
- For the raita
- 1 small sweet onion
- 150g thick Greek yogurt
- 2tbsp chopped mint
- 1tsp lemon juice
In a large non-metallic dish, mix the tandoori paste with the yogurt, plus some salt and pepper. Add the racks of lamb and coat with the mixture. Cover and leave in the fridge for several hours or overnight.
To make the sweet onion raita, finely chop or coarsely grate the onion and put it in a bowl. Add the yogurt, mint, lemon juice and some salt and pepper, stir to combine and tip into a serving bowl.
To make the sweet onion wedges, cut the remaining onion into 8 wedges and thread them onto metal skewers. Brush them with oil and season with salt and pepper.
Pre-heat a barbecue with a lid. When it is hot, add the racks of lamb and lower the lid to cook. Turn the lamb after about 10 minutes and baste with any left over marinade. Cook the lamb for another 7-10 minutes until it is charred on the outside but still a little pink in the middle. Add the onion skewers to the barbecue about 7 minutes before the end of the cooking time and cook until the onions are blackened at the edges but retain some bite.
Divide the lamb into cutlets and serve with the Sweet Onion wedges and warmed naan bread, with the Sweet Onion raita on the side.