Recipe Kirsten Zschokke Styling Raphaella Frame Photograph Sean Calitz Ingredients: 5cm fresh ginger, grated 2T olive oil 3t cumin 3t paprika 1t cayenne pepper 2×6-bone lamb racks, French trimmed 2 medium-sized sweet potatoes 100ml olive oil 200g mixed basmati and wild rice 200g quinoa 90g baby spinach leaves 4 garlic cloves, chopped 5 spring onions, chopped 3T shredded mint 3T oregano, chopped juice of 2 limes 1t rose-water 160g feta, broken into chunks Directions: Mix the ginger, olive oil, cumin, paprika and cayenne pepper in a bowl. Rub into the lamb, cover and leave to marinate for two hours. Heat the oven to 200°C. Peel the sweet potato and roughly dice into 2cm pieces. Spread over a baking tray, drizzle a little of the olive oil on top and bake for 25 minutes until tender. Cook the basmati and wild rice as per packet instructions. Place the quinoa in a pan with plenty of boiling water and simmer for nine minutes, then drain with a fine sieve. Combine the rice and quinoa in a large mixing bowl and fold in the baby spinach leaves carefully. Pour the remaining olive oil into a frying pan and fry the garlic and spring onion gently for about three minutes. Add to the quinoa and rice along with the mint, oregano, lime juice and rose-water. Lightly fold in the feta and sweet potato, being careful not to crush the cheese too much. Roast the lamb racks in a pre-heated oven at 200°C for 10 to 14 minutes, depending on the preferred wellness. Leave to rest before slicing into individual cutlets. Serve three cutlets per portion, with the quinoa salad. Serves 4–6 This recipe is from the February 2012 House and Leisure Food issue.