Ingredients
- 300g Greek yoghurt
- For the spiced butter:
- 200g butter, soft
- 1tbs ground cumin
- 1tbs ground coriander
- 1tsp chilli powder
- 2 garlic cloves, crushed
- Small piece of ginger, peeled and grated
- For the herb crust:
- 70g panko breadcrumbs
- 30g fresh parsley, roughly chopped
- 30g fresh dill, roughly chopped
- 30g fresh mint, roughly chopped
- Zest of 1 lemon
- Pinch of sea salt
- 1 rack of lamb, French trimmed (ask your butcher)
- Sea salt and black pepper
- 2tbs vegetable oil
- 8 small to medium carrots, peeled, preferably with greens attached
- Zest of 1 lemon
- Juice of one lime
- 1tbs dukkha for garnish
- Start by hanging the yoghurt. Place a muslin cloth or new j-cloth in a sieve, and place the sieve over a bowl. Spoon the yoghurt into the cloth, then bring the corners of the cloth together and tie with some string. Place the tied yoghurt, sieve and bowl in the fridge and leave overnight to remove a lot of the whey liquid so the yoghurt thickens.
- To make the spiced butter, mix the ingredients together in a bowl evenly before spooning the spiced butter on to a sheet of clingfilm. Shape the butter like a sausage and roll tightly in the clingfilm. Keep in the fridge until ready to use.
- To make the herb crumb, place all the ingredients in a blender, blend to a fine crumb and set aside.
- Take the lamb out of the fridge and allow it to get to room temperature. Preheat the oven to 160 degrees. Place an oven-proof pan on the heat. Season the lamb with salt and pepper, then add a tablespoon of vegetable oil to the pan and add the lamb. Cook the lamb in the pan for a few minutes on a medium heat, turning regularly, just to get some colour on all sides. Then, place the pan in the oven and cook the lamb for 14 minutes at 160 degrees.
- When the lamb goes into the oven, cook the carrots. Trim the greens, leaving about 1-2 inches of greenery on the carrots. Place a nonstick pan on a medium heat and add a tablespoon of oil. Add the carrots and roll them over in the pan until starting to colour. Controlling your heat, add about 3-4 tablespoons of your spiced butter and continue rolling the pan so the butter foams and cooks the carrots through, turning them golden brown. This takes about eight minutes. Remove from the heat and add some sea salt and lemon zest.
- Remove the lamb from the oven and allow to rest for five minutes. Take the strained yoghurt out of the fridge, remove from the cloth and place in a bowl. Season the yoghurt with some lime juice and salt, and spoon on to a serving plate.
- Spread the herb crumb on to a plate. Then, holding the lamb rack by the bones, place into the crumb and press gently to coat the lamb meat evenly all over. Then slice the lamb rack and place on a serving board.
- Spoon the carrots onto the serving plate beside the yoghurt, and garnish with some dukkah. Serve alongside the herb crusted lamb.
