• full fat, plain Greek yogurt
• approximately ½ cup dukkah spice (chili or almond)
• fresh parsley, tarragon & sage, chopped
• 2 pkg of 8 lamb cutlets (Frenched lamb racks or loin cuts work well too)

Special Equipment

• meat thermometer
• foil

1. Rub lamb racks in yogurt and marinate at least 1 hour or overnight in the refrigerator. (Lactic acid in yogurt will help to tenderize the meat and also adhere the nut crust)
2. Preheat oven to 400°
3. Mix dukkah with fresh chopped herbs in a shallow dish and dip lamb (meat side down) into dukkah to coat tops and sides (or coat entire rack, except bones, with yogurt)
4. Place, fat side down, on a sheet pan (or in a roasting pan)
5. Roast lamb for about 25 minutes for medium-rare, or until cooked to a minimum of 130° internal temperature
6. Remove from oven, cover with foil, and allow to rest for 10 minutes. The internal temperature will rise another 15º or so finishing at 145° medium-rare