These recipes are supplied courtesy of the Australian Meat and Live-Stock Corporation.


Tandoori Easy Carve Lamb

Taking it's name from the oven used in traditional Indian cooking; the Tandor, tandoori is a mild spicy paste used for slow roasting meats and is particularly suited to lamb.

Serves 4	1 Easy Carve Lamb roast (leg or shoulder)
1 1/2 tablespoons Patak's Tandoori Paste	200g carton yoghurt

1	Weigh lamb to calculate cooking time (allowing for 500g): 20-25 minutes for rare, 25-30 minutes for medium, 30-35 minutes for well done. Coat lamb with a combination of tandoori paste and 3/4 of the yoghurt, reserving remainder as accompaniment. Marinate for 30 minutes (overnight for more flavour).
2	Heat oven to 180 C. Place lamb on a rack in a roasting pan. (To stop the juices from the lamb burning, add about 1 cup of water to the pan). If you have a meat thermometer, insert it to the meatiest part of the lamb and cook for the required time, basting throughout.
3	To see if roast is cooked, check thermometer or squeeze roast with tongs; rare: 60C (feels soft), medium: 65-70C (has a little resistance), well done: 75C (feels quite firm).
4	Remove from oven, cover loosely with foil and let stand for 15-20 mins to allow juices to settle before carving.