MARINATED LAMB RACK WITH CARROT HUMMUS AND GREMOLATA

SERVES 4 EASY 60 MINS

5ml (1 tsp) fennel seeds 5ml (1 tsp) coriander seeds Pinch of ground cardamom 3ml salt A handful of chopped coriander leaves A handful of chopped mint leaves 3ml ground chilli 5ml (1 tsp) ground turmeric 10ml (2 tsp) garam masala 15ml (1 tbsp) fresh lemon juice 125ml (½ cup) plain yoghurt 4 x 3-cutlet racks of lamb or 8 chops 1 x 120g tub of roast carrot hummus or plain hummus

Gremolata:

A handful of finely chopped mint Finely grated rind of 2 lemons 1 clove of garlic, crushed Salt and freshly ground black pepper Toast the fennel and coriander seeds in a dry pan till fragrant, then grind to a fine powder in a pestle and mortar. Add the cardamom and salt. Mix with the coriander and mint leaves, chilli, turmeric, garam masala, lemon juice and yoghurt. Rub the mixture over the lamb and leave for about 1- 2 hours.

Preheat the oven to 180°C. Heat a large oiled pan till smoking hot and seal the lamb racks on the skin side for 5-8 minutes, then place them in the oven for 10-15 minutes or until done to your liking. Or grill the lamb chops in a pan or over the coals for about 5 minutes per side. Rest the lamb, covered, before serving.

For the gremolata, mix parsley, lemon rind, garlic and seasoning together and set aside. Serve the lamb with a dollop of hummus and a spoonful of gremolata.