This lamb rack recipe is sensational, I smothered the racks with the marinade and added a bit of the marinade to the ginger yoghurt, it is truly delicious and definitely dinner party worthy . Recipe by Donna Hay
Ingredients
- 1 tbsp yellow mustard seeds
- 2 tsp coriander seeds
- 1 tsp ground cardamom
- 1 tbsp ground cumin
- 1/2 tsp ground turmeric
- 1 tbsp sea salt flakes
- 2 tbsp finely grated ginger
- 2 cloves garlic, crushed
- 1/4 cup vegetable oil
- 2 x 8 bone lamb racks, untrimmed
- 1 cup greek style thick yoghurt
- 2 tsp finely grated ginger
- 1/2 tsp sea salt flakes
Method
- Place the mustard and coriander seeds in a small frying pan over medium heat and cook for 1-2 minutes or until fragrant. Allow to cool slightly, then place in a mortar and pound with a pestle to a coarse powder. Add the cardamom, cumin, turmeric and salt and mix to combine.
- Place half the spice mixture, the ginger, garlic and oil in a medium bowl and mix to combine. Rub over the lamb and refrigerate for 6 hours or overnight. Remove the lamb from the fridge and set aside for 30 minutes to bring to room temp.
- Preheat oven to 200ºC.
- Preheat a chargrill pan or barbecue over medium heat and brush the lamb with extra oil. Cook, skin-side down for 3-4 minutes. Turn and cook for a further 8 minutes. Transfer to an oven tray and roast for 25-30 minutes for medium rare or until cooked to your liking.
- For the ginger yoghurt, place the yoghurt, ginger and salt in a bowl and stir to combine. Slice the lamb into cutlets, sprinkle with the remaining spice mixture and serve with the yoghurt.
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