Lamb Recipes

Pre-heat oven to 180ºC
Serves 6

• 3 lamb racks (with 6 cutlets per rack)
• 3 tbls orange zest
• 1 tbls lemon zest
• 2 dried chillies, finely chopped
• 1 tsp ground cinnamon
• 1 tsp ground cardamom
• 1 tsp ground allspice
• ½ tsp ground turmeric
• 2 tbls olive oil
• Steamed cous cous, to serve
• For the fresh parsley and pistachio sauce
• 150g pistachios
• ½ lemon, juice and zest
• 1 tbls orange blossom water
• 1 clove garlic, crushed
• ½ bunch flat leaf parsley, roughly chopped
• small handful mint leaves, rough chopped
• 3 tblsp water
• ½ cup olive oil

• Trim lamb racks if necessary; combine zests, chillies, ground spices and olive oil. Press onto lamb to form a crust.
• Roast lamb for 15 minutes (medium to rare) or until cooked as desired. Rest for 10 minutes before slicing into double cutlets.
• For sauce, blend all ingredients until a chunky paste forms.
• Serve double cutlets on cous cous with a dollop of sauce.