Turkish Triple Herb Scented Rice With Lamb Rack - Indonesia (EN)
The sweetness of tomato and savoury herbs comes together for this lamb recipe. Tender but not overpowering, this lamb rack is pan-seared to perfection!
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Cooking tools:
- Skillet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Wooden spoon
- Colander
- Spatula
Ingredients
- 2 Onions
- 125g High quality butter
- 5 drizzle of Olive oil
- Chicken stock
- 2 cups Basmathi rice, soaked for 45 mins
- 1 bunch Dill, finely chopped
- 1 bunch Basil, chiffonade
- 1 bunch Italian Parsley, chopped
- 20g Sunflower seeds
- 300g Lamb fat
- Bay leaves
- Thyme
- Red onion
- Salt to taste
- Pepper to taste
- 1 Onion, diced
- 3 cloves Garlic, minced
- 10g Thyme, chopped
- 10g Basil, chopped
- 30g Rosemary, chopped
- 30 pcs Mini Tomato
- 1 Tin of canned tomato
- 30ml Olive oil
- 20ml Red wine vinegar
- Salt
- Black pepper
- 500g Greek yogurt
- 1 bunch Dill
- 3-4 cloves Garlic, chopped
- 5tbsp Red wine vinegar
- 6tbsp Olive oil
- 2 Lebanese cucumbers
- Extra salt and pepper to taste
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