LAMB: The tandoori/curry flavour makes this a nice change from everyday lamb rack recipes as well as from everyday BBQ fare.

TANDOORI LAMB:



4 racks of lamb with 4-5 cutlets in each

¼ cup tandoori paste

1 cup thick yogurt

1 tbsp. lemon juice

salt and pepper



French racks of lamb by trimming off excess fat and gristles from each to expose the bones.

Combine tandoori paste with yogurt and lemon juice and pour it over lamb racks in a large flat casserole. Turn over to make sure meat is well coated. Cover and refrigerate for at least 4 hours, or overnight.

Preheat a covered barbeque to medium high indirect heat. Oil the grill and arrange lamb racks on top. Cook for 10 minutes; then season with salt and pepper to taste. Turn racks over, baste with marinade and cook for 8 minutes more.

Cover meat with foil and let it stand for 5-10 minutes before slicing racks into cutlets to serve.