Ingredients: 

 

1 Rack of lamb, left whole

3 to 4 tbsp. rapeseed oil

 

Marinade:

2 cups of sheep’s yoghurt, Greek style

4 tbsp ground cumin

2 tbsp ground coriander

2 tbsp parika

1 tsp turmeric

1 tsp cinnamon

1 small piece of ginger

1 shallot

2 tbsp olive oil

4 cloves of garlic

3 tbsp Harrisa

juice of one lemon

1 tsp salt

black pepper

 

Sauce:

1 cup sheep’s yoghurt, Greek style

2 tbsp freshly ground cumin seeds

juice of one lemon

1 tbsp harrisa

2 tbsp olive oil

2 shaved garlic cloves

salt

 

First slash the fat back of the rack of lamb with a very sharp knife in a criss cross fashion. In a food processor, add all of the marinade ingredients. Marinate the lamb with the marinade in a bowl or large plastic bag, preferably overnight, or a minimum of two hours.

 

Preheat the oven to 200 degrees. Prepare a baking sheet. Take the lamb from the marinade and dry off the best you can with paper towels. Season well with salt and pepper.

 

Heat a skillet and a little rapeseed oil. Place the lamb fat side down and brown. Do this on all sides turning rather frequently. The temperature should be about 35 degrees C with your food prop. Then place on the baking sheet and fat side up, roast in the oven until desired temperature. Use a food prop to gauge, checking every five minutes after the first ten in the oven if you would like a more cooked rack. Remember you need to rest the lamb ten minutes before carving after you take it out of the oven, so you need to take out of oven about ten degrees minus the desired amount. The perfect temperature for medium rare/pink is 57 degrees C.

 

To make the sauce, add all the ingredients except the harrisa and mix well. Then take a tablespoon and swirl in the harrisa. Drizzle olive oil to finish.