Rack of Lamb with Yoghurt and Hazelnut Dukkah
Elevate your game with our Rack of Lamb recipe. Succulent lamb coated in yoghurt marinade, topped with a crunchy hazelnut dukkah crust.
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Cooking tools:
- Grill
- Mortar and pestle
- Instant-read thermometer
- Rolling pin
- Carving knife
- Skillet
- Aluminum foil
- Kitchen towel
Ingredients
- 1 lamb rack weighing approx 350g (6 chops), French trimmed
- A few tablespoons natural yoghurt
- Fresh herbs such as mint or dill, to garnish
- 60g hazelnuts
- 30g sesame seeds
- 15g cumin seeds
- 15g coriander seeds
- 10g flaky sea salt
- 2 teaspoons mild chilli flakes
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