Australian House & Garden - - Christmas Entertaining -

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.

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