Coriander and maple syrup lamb racks


Coriander and  maple syrup lamb racks
Serves 4-6

1/4 cup coriander seeds, lightly toasted, crushed
1 tsp dried chilli flakes
1 tbs grated fresh ginger
1 garlic clove, finely chopped
1/3 cup (1159) maple syrup
2 tbs lemon juice
2 x 9-cutlet French-trimmed lamb racks
2 tsp sumac* Mint and coriander leaves, to serve

Tahini sauce
1/3 cup (90g) tahini*
1 garlic clove, crushed
1 tbs extra virgin olive oil
2 tbs lemon juice
Sumac‘, to serve

Preheat the oven to 200°C. Place coriander seeds, chilli, ginger, garlic, maple syrup and lemon juice in a bowl, season and stir well to combine. Place lamb racks in a shallow baking pan and rub with the marinade. Cover and stand at room temperature for 30 minutes. Roast lamb, basting with cooking juices halfway through, for 20-30 minutes for medium-rare. Rest, loosely covered with foil, for 10 minutes. Meanwhile, for tahini sauce, combine tahini, garlic, oil, lemonjuice and Us cup (80ml) warm water in a bowl. Sprinkle with a good pinch of sumac. Set aside. Cut lamb into 3-cutlet pieces and place on a platter. Drizzle a little tahini sauce over lamb, then top with sumac and herbs. Serve with remaining tahini sauce. * Sumac is from supermarkets and delis. Tahini is from health food shops and selected supermarkets.

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