Mini rack of lamb with tzatziki from The Irish Farmers' Market Cookbook (page 71) by Clodagh McKenna

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on June 22, 2021

    I used the idea of the olive oil and cumin seed rub, tzatziki sauce from this recipe but the roasting directions completely lacked trimming, prepping, or browning instructions. The prescribed oven temperature was also nixed by testers at American Test Kitchen, so I used ATK Cook’s Illustrated Meat Cookbook for trimming, prepping, and roasting with excellent results. That said, this recipe stands out for its use of the rub and tzatziki. It provides an easy way to infuse wonderful flavor without having to stand over a stove making a sauce. Fast and delicious.I plan to use it again in conjunction with my Cook’s Meat book.

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