Wow your crowd with this lamb rack recipe. It’s irresistibly smoky and gluten free, too.
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Line a large sieve with a double layer of muslin or clean Chux cloth and place over a large bowl. In a separate bowl, combine the yoghurt and salt. Pour the yoghurt mixture into the sieve. Cover and place in the fridge overnight to drain.
Using a mortar and pestle or a spice grinder, coarsely grind the fennel seeds. In a small bowl, combine the coriander, paprika, fennel, cumin and cayenne pepper with the sea salt flakes and black pepper.
Prepare a covered barbecue for indirect cooking on medium-high (just before cooking, turn off half the burners). Trim any excess fat from the lamb. Coat lamb with 1 tbs oil and coat evenly with the coriander mixture.
Cook the lamb on the lit side of the barbecue, turning, for 5 mins or until golden. Transfer the lamb to the unlit side, cover the barbecue and cook for 20-25 mins or until an instant-read thermometer inserted into the centre of the lamb registers 52°C for medium-rare doneness. Transfer lamb to a board and set aside for 10 mins to rest. Slice the lamb.
Combine the chilli, parsley, lemon rind, 1 1/2 tbs lemon juice and the remaining oil in a small bowl. Season and add more lemon juice if needed. Transfer the labne (drained yoghurt) to a bowl. Reserve 2 tbs chilli mixture. Stir the remaining chilli mixture into the labne.
Spread some of the chilli labne on a serving platter and top with the lamb. Drizzle the lamb with the reserved chilli mixture. Serve with lemon wedges
COOK. STORE. SAVE.
Store leftover labne in an airtight container in the fridge for up to 3 days.