Rack of Lamb with Yoghurt and Hazelnut Dukkah | Outback Barbecues
Elevate your game with our Rack of Lamb recipe. Succulent lamb coated in yoghurt marinade, topped with a crunchy hazelnut dukkah crust.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.outbackbarbecues.com.
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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