Serves: 4
Total Calories: 307
1. Prepare the yogurt cheese. Then, in a food processor, process together everything except the lamb, 1/4 teaspoon garam masala and rosemary sprigs, to make a smooth paste.
2. Place the racks of lamb in a large non-reactive dish and, with your clean fingers, coat both sides of each rack with the marinade. Cover with plastic wrap and marinate in the refrigerator at least 12 and up to 24 hours.
3. Preheat the oven to 500°F. Place the marinated racks on a heavy baking sheet and bake on the lowest shelf in the oven until the tips of the bones turn golden brown, about 10 minutes.
4. Change the oven setting to "broil." Then, reposition the racks to ensure proper cooking: Wearing oven mitts, carefully remove the baking sheet from the bottom shelf and place it 8 to 10 inches from the broiler heating element. Broil until the racks of lamb are very fragrant and golden-brown, about 10 minutes.
5. Transfer to a platter, separate the individual chops by slicing through the meaty part with a sharp knife, sprinkle the garam masala over them, garnish with rosemary sprigs, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This My California-Style Rack of Baby Lamb recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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