Cumin & Coriander Crusted Lamb Racks

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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

Coriander Pistou

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

  1. 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.
  2. 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.
  3. 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.
  4. Serve on Corelle dinnerware with coriander pistou