200 gmthick plain yoghurt50 mlolive oil3garlic cloves, finely chopped3 tspza’atar, plus extra to serve2 tspground coriander1 tspground cuminFinelygrated rind and juice of 1 lemon and 1 orange1.5 kglamb racks (about 2)To serve:shop-bought hummusQuinoa tabbouleh200 gmquinoa250 gmcherry tomatoes, quartered1 cup eachcoarsely chopped flat-leaf parsley and mint3spring onions, thinly sliced1small Spanish onion, diced1garlic clove, finely chopped70 mlextra-virgin olive oil40 mllemon juice, or to taste
Combine yoghurt, oil, garlic, spices, citrus rinds and juices in a bowl and season to taste. Place lamb ribs in a non-reactive container (see cook’s notes p178), pour yoghurt mixture over and rub into meat to coat well. Cover with plastic wrap and refrigerate overnight.
Preheat oven to 180C. Place lamb ribs on oven trays lined with baking paper and roast, turning occasionally, until browned and very tender (1-1½ hours), then cut into portions.
For quinoa tabbouleh, rinse quinoa then cook in a saucepan of boiling water until tender (8-10 minutes), strain in a fine sieve, transfer to a large bowl and cool to room temperature. Combine with remaining ingredients, season to taste and serve on hummus with lamb sprinkled with extra za’atar.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.