How to make spiced lamb chops
What makes a winning rack of lamb? The crux of it doesn't lie so much in the preparation process but instead, boils down to the quality of meat. Australian company, The Meat Club, offers premium cuts that are available online and hand-delivered to your doorstep. Below, replicate a mouthwatering spiced crusted lamb, from The Meat Club as conccoted by Carrotsticks & Cravings, served up with a refreshing pomegranate dressing. We say skip Okja and tuck into this instead.
Dukkah Crusted Lamb with Pomegranate Tzatziki: Here's what you need
1 The Meat Club lamb rack
1/4 cup dukkah (nut and spice blend)
16 cup Asparagus Spears
20 Cherry Tomatoes
½ Lemon (juiced)
1 tspn Paprika
1 clove Crushed Garlic
1/2 cup Greek Yoghurt
1 tbspn Olive Oil
1 tbspn Chopped Flat Leaf Parsley
1 tbspn Chopped Mint
1/3 cup Feta Cheese
½ Pomegranate Seeds
A pinch of Sea Salt and Cracked Pepper
Mint and Extra Pomegranate Seeds to serve
Dukkah Crusted Lamb with Pomegranate Tzatziki: How to make it
1. Preheat the oven to 180ºC and line a tray with baking paper.
2. Cut the lamb rack in half and cover fully with the dukkah.
3. Cut ends off the asparagus and marinate with cherry tomatoes in lemon juice, garlic, paprika, salt and pepper.
4. In a medium mixing bowl, combine Greek yoghurt, crushed garlic, olive oil, peeled and grated cucumber.
5. Add finely chopped flat parsley, mint, lemon juice, sea salt, pepper, crumbled feta and pomegranate seeds.
6. Bake the lamb for 15 minutes, remove from the oven and add the tomato and asparagus mix.
7. Bake for 10 more minutes until the lamb is cooked medium rare.