Clodagh Rack of Lamb

Spicy mini Rack of Lamb or Chops with Fresh Mint & Irish Yoghurt Dip

This is a great way of spicing up the sometimes mundane lamb chop, and the yoghurt adds a fresh cooling taste to the spicy lamb.

Serves: 4.
Preparation time: 15 minutes.
Cooking time: 90 minutes.

INGREDIENTS
2 mini racks of lamb
(or 4 lamb chops)
50ml olive oil
1 tbsp whole cumin seeds
Salt and freshly ground black pepper

For the Yoghurt Dip:
cucumber
200ml natural yogurt
Juice of lemon
2 tsp chopped fresh mint

PREPARATION
1. Rub the lamb with olive oil and then spread the cumin seeds all over the meat, pressing them into the surface. Season with salt and pepper.
2. Place the lamb on a baking tray and cook in a preheated oven at 170°C for 20 - 30 minutes, or less if you like it rare. If you are using lamb chops you can bake them in the oven for 10 to 15 minutes or grill them for 5 minutes on each side on a griddle pan.
3. While the lamb is cooking, make the yoghurt dip by dicing the cucumber and folding it into the yogurt with the lemon juice and chopped mint.
4. Serve the lamb with the fresh dip on the side.

Per serving: 550kcal, 78.6g fat (Of which saturates 48.9g), Carbohydrate 17.1g