10 minutes
80 minutes
serves 4
Ingredients
2 racks of Scotch Lamb (each approx 400g, bones removed)
2 tbsp olive oil
Sea salt
4-5 twigs of rosemary
1 piece of ginger (about 6 cm), thinly sliced
2-3 red chilli peppers
1 tbsp coriander seeds, ground in mortar
1 tsp ginger powder
Cooking Method