Baharat Spice Rubbed Rack of Lamb
Preperation Time: 10 mins
Cooking Time: 35 mins
Oil for frying
4 x four rib racks of Lamb
1 Tbl salt flakes
¾ Cup almond nibs
¼ Cup Panch Poran
¼ Cup roasted cumin seed
¼ Cup roasted caraway seed
Once you have mixed the spices together, grind half of the mixture together to form a powder and then mix back in with the remaining whole spices.
Preheat oven to 190 degrees Celsius.
Score the lamb fat to make Criss cross on skin side.
Heat a heavy frying pan. Add a little oil and seal meat on all sides.
Remove lamb from pan and place on a baking tray scored side up.
Smear scored skin with Dijon mustard.
Mix salt, nut and spice mix together in a bowl.
Press mustard coated side of lamb into spice mix.
Set back on tray and bake for 20-25 minutes.
Remove from oven and allow meat to rest for 5 minutes. Slice rack in half.
Cross bones over each other and serve with Greek Yoghurt and Matchett’s Sting.
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