Ingredients (serves 21)
2kg lamb roast racks or 21 french trimmed cutlets
Sea salt & cracked pepper
Pistachio dukkah or any dukkah (store bought)*
3 teaspoon chermoula*
6 garlic cloves, minced
Zest 2 lemons
2 tablespoon rosemary, chopped
1 cup Greek yoghurt
60g Danish feta, crumbled
1 tablespoon mint, chopped + extra leaves for garnish
½ teaspoon ground cumin
- To prepare French lamb cutlets, Stand the lamb rack up on one end so that you can see the “eye” of the lamb, rest on a chopping board and using a sharp knife, cut through the fatty side of the rib roast to expose more of the bone, about an inch from the eye of the lamb rack, laying the knife flat against the bone as you cut. Remove the tissue between the cutlets and scrape away any residual meat on the exposed bones using the back of the knife. Use a towel to wipe the bones clean. Trim off any thick fat from the top of the lamb rack. Then cut each individual lamb cutlet.
- Place lamb cutlets in a plastic bag or a dish. Pour a good lug of olive oil over the lamb, then add chermoula, garlic, lemon zest and rosemary. Season with salt and pepper and massage the marinade around the lamb cutlets. Tie bag or cover the dish with plastic wrap and chill in the fridge for 1 hour or marinade overnight as more flavour will come through the lamb.
- For the feta yoghurt, mix all ingredients together in a bowl and place in the fridge until ready to serve.
- Heat a BBQ or griddle pan and add the lamb cutlets, cook for 2-3 minutes each side until lightly charred and or cooked to your liking.
Place a bowl of the feta yoghurt in the middle of a serving platter. Arrange lamb cutlets around the platter, scatter with pistachio dukkah and mint leaves and serve.
*Chermoula is a South African spice mix this can be found at gourmet food stores just leave out if unable to find. Pistachio dukkah can be found at supermarkets and gourmet food stores, you can also substitute any type of dukkah you like.