- 8:20 Prep
- 0:20 Cook
- 6 Servings
- Advanced
Replacing shoulder cuts of lamb with French-trimmed lamb racks greatly cuts down fat content of your roast dinner. Start this recipe the day ahead.
Ingredients
- 260g (1 cup) pot-set low-fat Greek yoghurt
- 2 (400g each) French trimmed lamb racks (9 cutlets on each rack)
- 1/2 teaspoon ground sumac
- Pinch of salt
- 1 lemon, rind finely grated
- 1/4 cup fresh mint leaves, finely chopped
- 1/4 cup fresh continental parsley leaves, finely chopped
- 1 tablespoon finely chopped fresh chives
- Fresh mint, to serve
- Fresh continental parsley leaves, to serve
- Chopped fresh chives, to serve
- Lemon wedges, to serve
Method
- Step 1For the labne, place a fine sieve over a bowl. Line the sieve with a double layer of muslin. Place the yoghurt in the centre of the muslin. Bring the edges together to enclose and twist to secure. Place in the fridge for 8 hours or overnight to drain.
- Step 2Preheat oven to 180C/160C fan forced. Spray the lamb racks with olive oil. Sprinkle with the sumac and salt. Season with pepper. Heat a large non-stick frying pan over medium-high heat. Cook the lamb, turning, for 5 minutes or until browned. Transfer to a roasting pan. Roast for 12-14 minutes for medium or until cooked to your liking. Set aside to rest for 6 minutes.
- Step 3Meanwhile, remove the labne from the muslin and transfer to a clean bowl. Stir in the lemon rind, mint, parsley and chives. Season with pepper.
- Step 4Carve each rack into 3 portions. Arrange on a serving platter and sprinkle with mint, parsley, chives and pepper. Serve with labne and lemon wedges.
- Diabetes friendly
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1020 kj
Energy
11g
Fat Total
5g
Saturated Fat
1g
Fibre
28g
Protein
83mg
Sodium
6g
Carbs (sugar)
7g
Carbs (total)
All nutrition values are per serve
Notes
You will need cooking-grade muslin cloth for this recipe.
- Author: Katrina Woodman
- Image credit: Al Richardson
- Publication: Taste Magazine
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