ROASTED LAMB RACK WITH QUINOA SALAD & YOGHURT-TAHINI DRESSING

Prep: 25 mins. Cooking: 40 mins + cooling + resting. Serves 6.

2 nine-cutlet lamb racks, fat scored in a

crosshatch pattern, at room temperature 2 tsp ground cumin, plus extra to serve 1 tbsp sea salt

1 tbsp olive oil

Quinoa salad

1¼ cups (250g) quinoa

300g cherry tomatoes, halved 1 lebanese cucumber, quartered,

seeds removed, cut into chunks 1 small red onion, thinly sliced

1 clove garlic, finely chopped

½ cup (120ml) extra-virgin olive oil 2 tbsp red-wine vinegar

1 large handful flat-leaf parsley leaves,

coarsely chopped

Squeeze lemon juice

Yoghurt-tahini dressing

1¼ cups (300g) plain Greek-style yoghurt 2 tsp tahini

1 tsp honey

1 clove garlic, finely chopped

Preheat oven to 220˚C (200˚C fan). Season lamb generously with cumin and salt, massaging into cuts. Preheat a large frypan to high heat, add oil and sear lamb all over until golden, about 3 mins; transfer to a roasting pan. Roast until cooked to your liking, then set aside to rest 10–15 mins.

Meanwhile, make salad. Cook quinoa in a saucepan of salted boiling water for 10 mins or until tender, drain well, spread on a tray to cool. Transfer to a bowl; add tomatoes, cucumber, onion and garlic. Season, drizzle with olive oil and vinegar, add parsley and lemon; toss to combine.

To make dressing, place all ingredients in a bowl, season and whisk until smooth.

Cut each rack into 3-cutlet sections, season with extra cumin and serve with salad and dressing on the side.