Rack of Lamb With A Homemade Tandoori Marinade


These two rack of lambs were absolutely amazing! I started off by creating an Tandoori marinade and letting it sit in the fridge for 6 hours! I had my #napoleon kettle setup for a nice low and indirect approach. The kettle allows me to bank the coal on one side and control the temp with the top vent and bottom vent for the proper airflow
👌 I went for a 275 degree temp for about 45ish mins, or 115 internal temp. Once the temp hit I pulled them and quickly got my heat up to 550-600 by adding 12 coal chunks and lowering the grate to the bottom setting! 1-2 mins per side and these racks were ready for resting and serving! The whole cook was amazing and will definitely be in my top #napoleonmoments 🙌 which makes it great to be an #napoleon_partner #spon

MARINADE INGREDIENTS:

-1 1/2 tablespoons Batam masala

-10 cloves garlic, chopped

-1 4” ginger, peeled and chopped

-1 teaspoon cardamon

-1 teaspoon ground mace

-1/2 cup fresh lemon juice

-2 tablespoons dry mustard

-2 teaspoons cumin

-1 teaspoon cinnamon

-1 teaspoon turmeric

-2 medium sweet onions

-1 cup plain Greek yogurt