Lamb cutlets with fennel tsatsiki and tabouli from Australian Gourmet Menus by Mary Coleman
- spring onions
- dill
- lamb rack
- parsley
- Greek yogurt
- za'atar
- pine nuts
- pomegranate molasses
- burghul
- baby fennel
- Lebanese cucumbers
- red capsicums
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.