Grilled Lamb with Pickled Carrots

Cook time 40 minutes
Servings 2


1 tbsp extra virgin olive oil

1 x 6-point rack of lamb, chine bone removed and fat trimmed

3 tbsp dukkah

½ cup of Greek-style yoghurt

1 tablespoon tahini

Juice ½ a lemon

Salt & pepper

Steamed buttered rice, to serve

For the Pickled carrot

2 carrots

¼ tsp coriander seeds, toasted and crushed

1 long red chilli, thinly sliced

125ml (½ cup) white vinegar

125ml (½ cup) white sugar

Grilled Lamb with Pickled Carrots


To make the pickle, using a peeler, peel the carrot into long ribbons and then cut in half. Gather bundles and finely slice into thin strips. Alternatively use a julienne peeler. Place the vinegar, sugar, coriander seeds and ½ a cup of water into a saucepan over high heat and cook, stirring regularly until the sugar has completely dissolved. Bring to the boil then pour over the carrot and chilli and let the liquid cool to room temperature before storing in an airtight container or jar and transferring to the fridge. This can be made a few days in advance.

Cut the rack into six thick cutlets. Oil and season with salt and pepper and then sprinkle over dukkah.

Heat the grill to high and grill the cutlets for 6-8 minutes or to your liking.

For the yoghurt sauce combine yoghurt, tahini and lemon juice. Season with salt and pepper.

Serve cutlets with rice, a dollop of yoghurt and carrots drain from pickling liquid.