Rack of Lamb with za’atar, seasonal vegetables and ginger sauce
The combination of the deliciously spiced tender lamb with this cooling, yet zingy, ginger sauce with yoghurt makes for a wonderful Middle-Eastern inspired meal
- Serves: 4
- Cooking time: 20 mins
- Course: Main
- Cuisine: Middle-East
- 2 racks of lamb, well trimmed
- 50 ml olive oil
- 50 ml sherry vinegar
- 3 cloves garlic
- 2 level tablespoons of za’atar
- 800g selection of seasonal vegetables
- 4 tablespoons of lemon juice
- 2 pieces of crystallised ginger in syrup
- 250ml natural yoghurt
- Salt and freshly ground black pepper
- ½ tablespoon of poppy seeds
- A knob of butter
Mix the olive oil, vinegar, crushed garlic cloves and za’atar in a dish. Add the racks of lamb, coat them well, cover and leave to stand for 20 minutes at room temperature.
Meanwhile, peel and/or chop the vegetables. Prepare the sauce: mix the lemon juice and 2 tablespoons ginger syrup, then add the yoghurt and the very finely chopped pieces of ginger. Add the seasoning and poppy seeds.
Pre-heat the oven to Gas Mark 4, 180°C (350°F).
Melt the butter in a large frying pan. Drain the racks of lamb, (reserve the marinade) and quickly brown them over a high heat, on all sides. Place them in a roasting tin, brush with the reserved marinade and season. Cook in the oven for 20 minutes.
Meanwhile, cook the vegetables using your preferred method (steam, boil, etc.).
Take the lamb from the oven, cover with tin foil and leave to rest for 5 minutes. Cut between the ribs and serve immediately with the vegetables, the ginger sauce and steamed or roast potatoes.
Tip: if you have the time, marinate the lamb for longer to intensify the flavour. Place along with the marinade in a freezer bag and refrigerate. Take them out 30 minutes before cooking.