ngredients
2 cups yoghurt
3 tablespoon olive oil
1/4 cup lemon juice
1/2 teaspoon ginger powder
1/2 teaspoon ground cardamom
1/2 teaspoon chili powder (optional)
1 1/2 tablespoon tomato paste
3 garlic cloves, finely chopped
Salt and pepper
1 whole rack of lamb
1 cup water
1 each variety vegetables (colored pepper, carrot, onion, potato>?)
Parsley for garnish
3 tablespoon olive oil
1/4 cup lemon juice
1/2 teaspoon ginger powder
1/2 teaspoon ground cardamom
1/2 teaspoon chili powder (optional)
1 1/2 tablespoon tomato paste
3 garlic cloves, finely chopped
Salt and pepper
1 whole rack of lamb
1 cup water
1 each variety vegetables (colored pepper, carrot, onion, potato>?)
Parsley for garnish
Method
-Preheat oven to 200 degrees.
-Combine yoghurt, spices, tomato paste and garlic in a bowl, season with salt and pepper.
-Wash the meat and pat dry, rub with the yoghurt mixture.
-Put water and vegetable in a baking dish, season with salt and pepper.
-Top the vegetable with the marinated rack of lamb.
-Bake in the oven for 35 minutes, or until desire doneness.
-Arrange vegetable in a serving plate topped the whole rack, or let the meat to cool before slicing.
-Garnish with parsley.
-Combine yoghurt, spices, tomato paste and garlic in a bowl, season with salt and pepper.
-Wash the meat and pat dry, rub with the yoghurt mixture.
-Put water and vegetable in a baking dish, season with salt and pepper.
-Top the vegetable with the marinated rack of lamb.
-Bake in the oven for 35 minutes, or until desire doneness.
-Arrange vegetable in a serving plate topped the whole rack, or let the meat to cool before slicing.
-Garnish with parsley.
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