1 x 8 boned lamb rack
3 tbs vegetable oil
half tsp cumin seeds,crushed
¼ tsp turmeric powder
2 cloves garlic ,finely chopped
1 green chilli chopped
2 tbs lime juice
Freshly ground black pepper
1. Cut the lamb racks into single-bone cutlets.
2. Grind the garlic into a fine paste adding little lime juice if necessary.
3. Marinate the lamb cutlets with the garlic, turmeric, salt, lime juice, olive oil and cumin seeds. Keep refrigerated for 45 minutes.
4. Grill both sides for 1 minute each and serve with a mixed salad.
Lake Sonoma Dry Creek Valley Zinfandel (2007)
A rich, multi-layered wine with soft tannins, this Zinfandel has an abundance of ripe raspberry and strawberry flavors enhanced by subtle notes of smoke, white pepper and vanilla oak.