You’ll need to begin this recipe a day ahead.
- 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
- 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
- 1Combine 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.
- 2Preheat 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.
- 3For 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 .
Drink Suggestion: Rustic, spicy red grenache. Drink suggestion by Max Allen