Prep time: 20 mins

Cooking time:  30 mins

Serving: 4

 

*Modify for low Fodmap:

  • Remove garlic cloves OR replace with garlic infused Cobram Oil 
  • Swap currants for raisins
  • Remove artichokes or replace with zucchini, asparagus or capsicum 

You will need:

  • 8 Point Sovereign Lamb
  • 2 tbsp of Meredith Dairy Natural Sheep's Milk Yogurt
  • 2 1/2 garlic cloves 
  • 1 dash of Cobram Estate Extra Virgin Olive Oil 
  • 3 Kale Leaves (stems removed and leaves shredded)
  • 100ml Coles Red Wine Vinegar 
 

 

  • 1/4 cup of currants
  • 1/3 cup Sunbeam Almonds (toasted & crushed)
  • 1 cup of Green Rice (cooked according to packaging)
  • 4 Always Fresh Artichokes (cut into quarters)
  • 1 small bunch of mintleaves 

Step 1

Place lamb rack on a chopping board and cut into 4 double chops, ensuring to keep as even as possible. Season with a generous drizzle of olive oil and a sprinkle of sea salt and pepper, rubbing the oil over the lamb to ensure a nice even coat.

 

Step 2

Heat a large frying pan over a high heat, add lamb and cook for 1-2 minutes on each side. Remove and place onto a plate to rest. Meanwhile place spoonfuls of yogurt into a bowl, grate over garlic and drizzle with 1-2 tablespoons of olive oil. Season with salt and pepper and mix to combine. Place shredded kale into a bowl and dress with a drizzle of olive oil and season with salt and pepper to taste. Toss to combine.

 

Step 3

Pour vinegar into a small saucepan and bring to the boil over a high heat, add currants, remove from heat and leave to infuse and cool. When cool add to kale along with almonds and cooked green rice, stirring to combine.

 

Step 4

To serve, place spoonful’s of yogurt down one side of a serving platter. Arrange spoonfuls of green rice salad next to the yogurt, place lamb on top of the yogurt and sprinkle over artichokes and torn mint.