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Curtis Stone's spice-rubbed lamb rack with chilli labne

Curtis Stone's spice-rubbed lamb rack with chilli labne

Egg free
Gluten free
Nut free
Peanut free
Sesame free
Soy free
Wheat free
Shellfish free
Seafood free
No added sugar
High in protein

Wow your crowd with this lamb rack recipe. It’s irresistibly smoky and gluten free, too.

Serves6
Cook time30 minutes
Prep time20 minutes, + overnight draining and 10 mins resting time

spice rubbed lamb rack with chilli labne

Ingredients

500g Greek-style yoghurt
1 tsp salt
1 tsp fennel seeds
3 tsp ground coriander
1 1/2 tbs ground paprika
1/2 tsp ground cumin
Pinch of cayenne pepper
3 tsp sea salt flakes
2 tsp freshly ground black pepper
2 Coles Australian Lamb Rack Roasts (about 900g each)
1/3 cup (80ml) extra virgin olive oil
1 long red chilli, finely chopped
1 tbs chopped flat-leaf parsley
1 lemon, rind finely grated, juiced
Lemon wedges, to serve

Nutritional information

Per Serve: Energy: 2481kJ/594 Cals (29%), Protein: 37g (74%), Fat: 46g (66%), Sat Fat: 18g (75%), Carb: 8g (3%), Sugar: 7g (8%), Dietary Fibre: 2g (7%), Sodium: 1652mg (83%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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

Recipe tip

COOK. STORE. SAVE.
Store leftover labne in an airtight container in the fridge for up to 3 days.

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Now, if I was a potato, I would be quite offended if you called me a side dish because quite often

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the potato is the star of the meal, and I'm going to show you how to roast them, do a creamy bake,

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a beautiful fancy hasselback potato, even a potato salad can be absolutely fantastic with

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great Aussie grown potatoes, you are in the right place. The first thing you need to do is choose

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the right potato for the right dish. So I'm going to use this beautiful creme gold to make a creamy

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baked potato. Now, the reason the creme gold is the perfect potato for this dish is because it's

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starchy, so it actually thickens up that cream as it cooks down. It also absorbs flavour really

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well. Peel and slice your potato into slices about this thick. We start with thickened cream and some

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milk, garlic and some fresh thyme. Season with salt and pepper. Now, the great thing about this

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potato dish is it takes a while to make, so you can make it well in advance. Get yourself a nice

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big, heavy baking dish just like this one. A quick layer of potatoes on the bottom. No one's going

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to be seeing these bottom layers, so you can make 'em as fancy as you want, or you can just throw it

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down. Get yourself a handful of tasty cheese. So you can either use a vintage cheddar or Gruyere,

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pour over a thin layer of that cream mixture. In between layers, kind of push down on those

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potatoes like that. Now the reason, of course, that you layer these potatoes with the cheese

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and the cream is so that it cooks nice and evenly, and when you cut through it later on,

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that cheese will be beautifully dispersed all the way through. As you get towards the top,

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you can start making these just a little prettier. Knowing that these first couple of layers are the

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ones that people are going to see. 180 degrees for about an hour, don't cover it just straight

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in the oven. The potatoes are done. They've been in for just on an hour. Look at that gorgeousness.

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could serve it with some roast beef. That's the great thing about potatoes. They make everything

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more delicious. The best part is this is just one incredible potato dish. I've got lots to show you.

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but it's much, much more beautiful and it's way more tasty than just a simple baked potato. Here's

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what you do. I want it to have a nice flat edge. So pick the prettiest side and then just trim off

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just a little bit. Cut through the potato, but not all the way through. So here's the trick.

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You get yourself a couple of wooden spoons. Put one on either side, and then you can just

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cut straight on through about a centimetre apart from each other. The last little slice, don't go

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all the way to the bottom. Just cut into it just a little. You can see how it's going to open up

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as it cooks into the melted butter. We put some crushed garlic and a little bit of fresh thyme.