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Za’atar lamb ribs with quinoa tabbouleh


You'll need

200 gm thick plain yoghurt 50 ml olive oil 3 garlic cloves, finely chopped 3 tsp za’atar, plus extra to serve 2 tsp ground coriander 1 tsp ground cumin Finely grated rind and juice of 1 lemon and 1 orange 1.5 kg lamb racks (about 2) To serve: shop-bought hummus   Quinoa tabbouleh 200 gm quinoa 250 gm cherry tomatoes, quartered 1 cup each coarsely chopped flat-leaf parsley and mint 3 spring onions, thinly sliced 1 small Spanish onion, diced 1 garlic clove, finely chopped 70 ml extra-virgin olive oil 40 ml lemon juice, or to taste

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Rustic, spicy red grenache.

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