Servings: 12
INGREDIENTS
6 Racks (about 12 pounds) American Lamb racks, halved
1/4 Cup olive oil
1/4 Cup garlic, roasted, mashed
2 Tablespoons tandoori spice blend
2 Tablespoons Smoked paprika
1 Tablespoon black pepper, cracked
2 Cups Honey Yogurt Sauce (recipe follows) divided
3 Cups Tandoori Lentils (recipe follows)
3 Cups caramelized onions
Honey Yogurt Sauce: (makes 2 cups)
1-1/2 Cups Greek nonfat yogurt
1/4 Cup fresh mint, chopped
3 Tablespoons honey
2 Tablespoons garlic, roasted, mashed
1/2 teaspoon red pepper sauce
Tandoori Lentils: (makes 1-1/2 quarts)
2 tablespoons olive oil
3 Cups onions, minced
2 Tablespoons tandoori spice blend
1 Tablespoon smoked paprika
2 Teaspoons turmeric, ground
4 Cups lentils, cleaned
2 Quarts vegetable stock, hot (as needed)
Honey Caramelized Onions: (makes 3 cups)
2 Quarts sweet onions, sliced
3 Tablespoons honey
3 Tablespoons olive oil
1 Tablespoon kosher salt
1 Tablespoon black pepper, cracked
DIRECTIONS
METHOD:
In a bowl, mix oil, garlic, spice blend, paprika and pepper. Place lamb racks on a full-size sheet pan and rub paste evenly on all sides. Cover and refrigerator overnight or until ready to cook.
Roast racks in a 375ºF convection oven (or 425°F conventional oven) for 15 minutes. Remove and chill all but 1-1/4 cups of Honey Yogurt Sauce. Brush racks with 1-1/4 cups Honey Yogurt Sauce at least once during roasting time; continue roasting 12 to 15 minutes or until desired doneness. Remove from oven, tent and let rest. Cut into double chops.
For Honey Yogurt Sauce: In a bowl, whisk together yogurt, mint, honey, garlic and hot sauce. Cover and refrigerate until ready to use.
For Tandoori Lentils: In deep skillet with a lid, heat oil over medium-high heat; add onions and sauté 2 minutes. Stir in spice blend, paprika and turmeric; continue to sauté 3 minutes, stirring often. Add lentils; cook 1 minute, stirring often. Add stock; bring to a boil. Reduce heat to simmer; cover and continue to cook, stirring occasionally, until lentils are tender but still whole and liquid is absorbed, approximately 35 to 40 minutes. Keep warm.
To serve: Interlace two double chops on top of a 1-cup scoop of Tandoori Lentils. Top with caramelized onions and 1 tablespoon of Honey Yogurt Sauce.
Recipe and image provided by the American Lamb Board