Minty rack of lamb with tahini yoghurt sauce recipe Recipe | Better Homes & Gardens Australia
Keep the traditional roast lamb and mint jelly but add a Middle Eastern twist with tahini sauce and tabouli. Perfect for 6-8 people, serve on a platter.
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Ingredients
- 2 x 8 lamb cutlet racks, French-trimmed
- 1 Tbsp olive oil
- ⅓ cup mint jelly
- 1½ Tbsp Dijon mustard
- ¼ cup mint leaves, finely chopped
- Sea-salt flakes and freshly ground black pepper, to season
- ⅓ cup Greek yoghurt
- ¼ cup tahini
- Finely grated zest and juice of 1 lemon
- Tabouli, baby spinach leaves and lemon wedges, to serve
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