Coriander Lamb Racks
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Coriander Lamb Racks
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 256 |
| pro | 22 g |
| total fat | 18 g |
| sat. fat | 4 g |
| carb | 2 g |
| fibre | 0 |
| chol | 71 mg |
| sodium | 354 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 12 |
| vit A | 1 |
| vit C | 2 |
| folate | 9 |
Serve with: Roasted Tomatoes
Ingredients
- 1/4 cup chopped fresh coriander
- 2 tbsp vegetable oil
- 2 minced cloves of garlic
- 1 tbsp minced gingerroot
- 1-1/2 tsp ground coriander
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 lamb racks, (about 1 3/4 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
- Keywords : Main Course; Roast; Lamb; Coriander; Garlic;
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