michelle picker cooks

These lamb racks are moist and tender with a delicious Middle Eastern flavour.

Rub the lamb racks with some Greek style yoghurt and allow to marinate for at least one hour. Before cooking preheat the oven to 200C (400F). Mix ½ a cup of almond meal with 2 tablespoons of za’atar (store bought or home made) adding a little salt and pepper and dip the lamb racks in this mixture making sure they are well coated. Place the racks in an oven dish with the meat side down and bake for 25 minutes. Remove and cover with foil, allowing 5-10 minutes resting before serving.

As a side dish try cauliflower with a Tarator sauce. Break the cauliflower into florets and steam until just tender. Make the sauce by mixing ¼ of a cup each of tahini (sesame paste) and lemon juice with a finely diced clove of garlic, a little salt and ¼-½ a cup of water to achieve the desired consistency. Pour this sauce over the hot cauliflower and garnish with fresh mint.