Day 25 -Tandoori Lamb with Cucumber Mint and Frisee-

Tandoori Marinate

1 Large Knob of Ginger (Grated)

Zest and Juice of 1 Lemon

1 Good Sprig of Rosemary (Picked and Chopped)

1 Red Chilli (Seeds Removed and Chopped Fine)

1 Tbsn Paprika

1 tsp Coriander Seeds (Toasted and Crushed)

Half tsp Ground Cardamom

Half tsp Ground Cumin

Quarter tsp Cracked Black Pepper

 

Measure Chop and Mix. It should be a most rub, kind of like wet sand, if it is too dry, add a tsp of water.

 

2 Four Rib Racks of Lamb (Heavy Fat Removed)

 

Marinate for a couple of hours, overnight is better if you have the time.

 

Heat an oven proof frypan with a dash of olive oil. Place lamb in pan and grill fat side down for two minutes, place in pre-heated oven (180c) and cook for approximately 15 to 20 minutes. Set aside to rest covered with foil for 5 to 10 minutes.

While lamb is resting prepare your salad.

 

Cucumber, mint and frisse Salad

1 Head of Frisee washed and Dark, Outside Leaves Removed (these will be bitter)

1 Continental Cucumber (Cut into Chunks)

1 Red Onion (Sliced Fine)

3 or 4 good sprigs of mint (Leaves just torn up)

Juice of 1 Lime as Dressing

 

Split Racks into 2 rib pieces and serve on salad.