JULY/AUGUST 2004
Add Comment (0)Persian Lamb Zaatar with Yogurt Sauce
2 whole racks of lamb, “Frenched”
1/2 cup sesame seeds
1/2 cup slivered almonds
1/2 cup shelled pistachios
2 teaspoons allspice
2 teaspoons Ras el Hanout (a sweet, Middle Eastern spice, available from Vann’s)
salt and pepper to taste
Grind seeds, nuts and spices together until a dry paste is formed. Rub lamb racks with paste and let sit refrigerated for a minimum of two hours. Grill lamb over hot coals to desired doneness (medium-rare is recommended).
Yogurt Sauce
1 peeled and seeded cucumber, minced
1/4 cup chopped mint leaves
1 cup plain whole-milk yogurt
1 teaspoon lemon juice
2 tablespoons minced onion
salt and pepper to taste
Blend all ingredients together and serve on the side as a dipping sauce for the lamb.
