Ottoman rack of lamb
SEASONING
15 ml (1 T) dried
oregano
15 ml (1 T) dried
mint
15 ml (1 T) dried
marjoram
15 ml (1 T) dried
thyme
15 ml (1 T) chilli
flakes
15 ml (1 T) fennel
seeds 15 ml (1 T) cumin
seeds
15 ml (1 T) ground
ginger
7 ml (1 ½ t) ground
cinnamon
LAMB
45 ml (3 T) olive oil 10 ml (2 t) salt 2 racks of lamb chopped fresh mint and diced red onion to garnish
1 Seasoning Grind the ingredients in a coffee grinder or with a mortar and pestle.
2 Lamb Mix the oil and salt with 60 ml (¼ c) of the seasoning (store the rest in an airtight container). Rub onto the lamb, cover with clingfilm and marinate for 2 hours.
3 Braai the racks over moderate coals, preferably in a kettle braai, for 40-50 minutes or until done to your liking, turning regularly. Garnish with mint and red onion. HENK AND AVRIL (AS SEEN ON KOM ONS BRAAI EPISODE 5 ON VIA)
SERVES 6-8 Preparation
15 min Marinating 2 hours Braaiing 40-50 min