Rack of lamb with chili crust and cucumber dip

Lamb loin with chili crust

1. Halve the chili, deseed, roughly chop and place in a mixing bowl.
2. Wash the spring onions, cut into rings and add to the chili in the blender jug.
3. Roll and roughly chop the coriander and add to the blender jug.
4. Halve and juice the lemon.
5. Puree the chili, spring onions and coriander with the lemon juice and olive oil.
6. Coat the rack of lamb with the chili paste.
7. Grill the rack of lamb in a preheated oven at 170° for approx. 25 minutes.

Cucumber dip

1. Place the yogurt in a medium bowl.
2. Peel and deseed the cucumber, cut into very small cubes and add to the yogurt in the bowl.
3. Peel the garlic, dice very finely with a little salt until it forms a paste and add to the bowl.
4. Strip the mint leaves from the sprigs, roll, cut into fine strips and add to the bowl.
5. Stir the yoghurt dip until smooth and season with salt, pepper and cayenne.
6.