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Ingredients

• For the Lamb:
• 4 ea., lamb racks, Frenched, and bones removed (optional)
• 3-4 garlic cloves
• 3-4 fresh thyme sprigs
• 4-6 Tbsp. frying oil
• 4-6 Tbsp. unsalted butter
• kosher salt
• fresh cracked pepper
• For the Raita:
• 1 c. yogurt, drained
• 1 c. creme fraiche or sour cream
• 1 cucumber, peeled
• 1/2 tsp. cayenne
• 1/2 tsp. Madras curry
• 1 T. mint, finely chopped
• 1/2 c. feta cheese
• lemon juice to taste
• salt to taste
• For the tahini Sauce:
• 1/2 c. tahini
• 2 cl. garlic
• 2 T. coriander
• 1/4 c. olive oil
• hot water
• lemon juice
• kosher salt

Description

This Is My Interpretation Of Taking Classic Greek And Mediterranean Flavors But Putting A Different Spin On It.

Group Recipes