Cumin & Coriander Crusted Lamb Racks
- Prep Time:
- Cook Time:
- We Suggest:
1 1/2 tablespoons cumin seeds
1 1/2 tablespoons coriander seeds
2 teaspoons fennel seeds
1 teaspoon ground sweet paprika
1 teaspoon ground turmeric
2 tablespoons olive oil
1 lamb rack / 16 (about 1kg) lamb cutlets
Salt & freshly ground black pepper
1 cup coarsely chopped fresh coriander
60ml (1/4 cup) olive oil
1 garlic clove, finely chopped
2 teaspoons finely shredded lemon rind
Large pinch of sea salt flakes
Directions for Cumin & Coriander Crusted Lamb Racks
- Place cumin, coriander and fennel seeds in a mortar and pound with a pestle until crushed. Place cumin mixture in a glass or ceramic bowl with the paprika and turmeric. Add the oil and stir until a paste forms. Add the lamb and gently toss until well coated in spice mixture. Cover with plastic wrap and place in the fridge for 4 hours to develop the flavours.
- Meanwhile, to make the coriander pistou, place coriander, oil, garlic, lemon rind and salt in a mortar and gently pound with a pestle until a coarse paste forms. Transfer to a bowl, cover with plastic wrap and store in the fridge until required.
- Preheat a barbecue grill or chargrill pan on high. Season lamb with salt and pepper. Cook on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Serve on Corelle dinnerware with coriander pistou