Coriander Lamb Racks
Serve with: Roasted Tomatoes
Servings: 4
Ingredients:
Coriander Lamb Racks
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 256 |
| pro | 22 g |
| total fat | 18 g |
| sat. fat | 4 g |
| carb | 2 g |
| fibre | trace |
| chol | 71 mg |
| sodium | 354 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 12% |
| vit A | 1% |
| vit C | 2% |
| folate | 9% |
-
1/4 cup (50 mL) chopped fresh coriander
2 tbsp (25 mL) vegetable oil
2 cloves garlic, minced
1 tbsp (15 mL) minced gingerroot
1-1/2 tsp (7 mL) ground coriander
1/2 tsp (2 mL) each salt and pepper
2 lamb racks (about 1ß lb/875 g)
Preparation:
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.
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.
Source
Canadian Living Magazine: December 2007
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »