Tested till perfect Coriander Lamb Racks

Coriander Lamb Racks

Serve with: Roasted Tomatoes

By The Canadian Living Test Ktichen

Source: Canadian Living Magazine: December 2007

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1/4 cup 1/4cupchopped fresh coriander
  • 2 tbsp 2tbspvegetable oil
  • 2 2minced cloves of garlic
  • 1 tbsp 1tbspminced gingerroot
  • 1-1/2 tsp 1-1/2tspground coriander
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 2 2lamb racklamb racks, (about 1 3/4 lb/875 g)
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In small bowl, whisk together fresh coriander, oil, garlic, ginger, ground coriander, salt and pepper. Rub all over lamb; let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 8 hours.)

Roast lamb, fat side down, in small roasting pan in 425°F (220°C) oven for about 20 minutes or until meat thermometer inserted in centre registers 140°F (60°C) for rare or until desired doneness.

Transfer to cutting board; tent with foil and let stand for 10 minutes before carving.

Nutritional Information Per serving: about

cal 256 pro 22g total fat 18g sat. fat 4g
carb 2g fibre 0 chol 71mg sodium 354mg

% RDI:

calcium 2 iron 12 vit A 1 vit C 2
folate 9
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