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.
The ingredient of Roast lamb racks with mixed herb labne
- 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
The instruction how to make Roast lamb racks with mixed herb labne
- For 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.
- Preheat 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.
- Meanwhile, remove the labne from the muslin and transfer to a clean bowl. Stir in the lemon rind, mint, parsley and chives. Season with pepper.
- Carve each rack into 3 portions. Arrange on a serving platter and sprinkle with mint, parsley, chives and pepper. Serve with labne and lemon wedges.
Nutritions of Roast lamb racks with mixed herb labnecalories: 243.78 calories
calories: 11 grams fat
calories: 5 grams saturated fat
calories: 7 grams carbohydrates
calories: 6 grams sugar
calories: 28 grams protein
calories: 83 milligrams sodium