Name: Sumac and herb lamb racks
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 130g (1/2 cup) Greek-style natural yoghurt; 82.50 ml chopped fresh continental parsley; 20.00 ml chopped fresh oregano; 2 garlic cloves, crushed; 2 tsp ground sumac; 2.50 gm ground cumin; 1 tsp ground coriander; 1 tsp finely grated lemon rind; 1/4 tsp cracked black pepper; 3 (about 1.2kg) lamb racks (8 cutlets on each rack), French trimmed; 18.20 gm olive oil

Sumac and herb lamb racks

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Kid-friendly gluten-free lamb dish - perfect for dinner parties!

Ingredients:

130g (1/2 cup) Greek-style natural yoghurt
82.50 ml chopped fresh continental parsley
20.00 ml chopped fresh oregano
2 tsp ground sumac
1 tsp ground coriander
1 tsp finely grated lemon rind
1/4 tsp cracked black pepper
3 (about 1.2kg) lamb racks (8 cutlets on each rack), French trimmed

Instructions:

In a large glass or ceramic dish, combine yogurt, parsley, oregano, garlic, sumac, cumin, coriander, lemon zest, and pepper. Add lamb, coat evenly, cover, and refrigerate for at least 3 hours or overnight to marinate.
Preheat your oven to 180°C. Drizzle oil on a baking tray, then roast the lamb in the oven for 25 minutes for medium doneness or until cooked to your preference. Cover with foil and let it rest for 10 minutes before serving.
Slice the succulent lamb into tender cutlets and elegantly arrange on plates. Pair with a fresh, vibrant salad for a delightful presentation and exquisite flavors.

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