Ingredients
2 French-trimmed racks lamb (best end), each with 6 bones, outer layer of fat removed 2 tbsp fennel seeds 1 tbsp cumin seeds 1 tsp coarsely ground black pepper 100 g natural yogurt Leaves picked from 1 small bunch of fresh mint Leaves picked from 1 small bunch of fresh coriander Olive oil, for drizzlingDescription
Recipe Courtesy Of 'One Perfect Ingredient, Three Ways To Cook It' By Marcus Wareing, Copyright 2008. Used By Permission Of Dorling Kindersley. All Rights Reserved.
IVillage
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