For the fried onions: These prepared fried onions are available through Indian markets. Unlike the fried onions we use here in the States to top off our green bean casseroles, Indian fried onions have no batter on them, so they have a clean, sweet flavor. You can make your own by simply shallow-frying thin slices of yellow or red onion until golden brown. For the lamb: New Zealand and Australian lamb is on the smaller, leaner and more tender side. American lamb comes from a different species that grows much larger, but is no less delicious! This recipe was written using New Zealand lamb, so if you’re cooking an American lamb rack, you may need to add a little bit more roasting time.