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Program: Top & bottom heater with fan
Preheat temp: 200⁰C
Preheat time: 10 mins
Cook temp: 200⁰C
Cook time: 40 mins
Ingredients:
- 6 lamb chops, flat to 2 cm thick
For first marinade:
- 2 tsp chili powder
- 2 tbsp ginger & garlic paste
- 50ml vegetable oil
For second marinade:
- 2 tsp tomato purée
- Pinch of crushed black pepper
- 2 tsp chili powder
- 1 tsp garam masala
- 1 tsp turmeric
- Salt
Green chutney:
- 1 lime, cut into wedges
Preparation:
- Put the lamb and all the first marinade ingredients in a bowl and mix well. Chill for at least 2 hours
- Blend all the second marinade ingredients together. Remove the lamb from the first marinade and put it in a clean bowl
- Add the second marinade and rub it into the lamb, then chill for a further 4 hours, or overnight
- Pre heat the oven 200⁰C
- Grease and line the baking tray with butter paper, arrange the lamb chop with a gap of 2 cm. Bake for 40 mins turn after 15 mins
- Hold the lamb racks in hot oven for 15 min
- Serve hot with green chutney and lemon wedges
