Rack of Lamb with Yoghurt and Hazelnut Dukkah

08 Dec 2020

Rack of Lamb with Yoghurt and Hazelnut Dukkah

35 Minutes | easy | Serves 2

Cooking a rack of lamb on the BBQ ensures the chops stay lovely and tender on the inside. Here they’re served with yoghurt and dukkah – a blend of nuts, seeds and spices. There are many variations on this powerfully flavoured mix, and it’s worth experimenting with different combinations. The earthiness of cumin and hazelnuts in this blend complements the lamb well. The leftovers can be kept in a sealed jar for several weeks.


  • 1 lamb rack weighing approx 350g (6 chops), French trimmed
  • A few tablespoons natural yoghurt
  • Fresh herbs such as mint or dill, to garnish
  • 60g hazelnuts
  • 30g sesame seeds
  • 15g cumin seeds
  • 15g coriander seeds
  • 10g flaky sea salt
  • 2 teaspoons mild chilli flakes



Make the dukkah

Make the dukkah by combining the nuts and seeds in a small frying pan (no oil) and toasting carefully over medium heat until fragrant (a few minutes).

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Tip the nuts and seeds

Tip the nuts and seeds into a pestle and mortar and crush them roughly (you could also use a tea towel and something heavy like a rolling pin to do this).​​​​​​​

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Wrap the bones

Wrap the bones of the lamb chops with foil to prevent them from turning black on the grill (this is optional).​​​​​​​

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Light two gas burners

Light two gas burners on the Jupiter Outback BBQ. Once hot, season the lamb rack with salt and sear it on the hot side of the grill, moving it aside if it starts to flare up.​​​​​​​

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Move the lamb rack

Move the lamb rack to the cooler side of the grill and close the lid. Cook for 15-20 minutes, or until an instant-read thermometer reads 60C.​​​​​​​

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Rest the rack

Rest the rack for 5 minutes before carving into chops and serving with the yoghurt and dukkah.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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