Tandoori Lamb Chops

1 Jar Classic Tandoori Marinade 1 French Trimmed Rack of Lamb (8 Bones) 1 Onion 1tbsp Chopped Coriander ½ tsp Chopped Ginger ½ Lemon Salt to Taste

Cut your lamb racks into 4 pieces and add to a mixing bowl with the jar of the Classic Tandoori Marinade. Mix until each chop is generously coated, then set aside for 2 hours. Preheat the oven to 220C. Place the lamb chops onto a wire rack with an oven tray below and roast in the oven for 8 minutes. Turn the chops and roast for a further 8 minutes, until they are golden brown, lightly charred and the juices run clear. Remove from the oven and rest for 8 minutes. Serve with coriander and mint chutney, and a salad made with the sliced onions, chopped ginger, coriander and dressed with salt and lemon juice.