Coriander and maple syrup lamb racks

21:01

Coriander and maple syrup lamb racks



Coriander and maple syrup lamb racks


INGREDIENTS
  • 1/4 cup coriander seeds, lightly toasted, crushed
  • 1 tsp dried chilli flakes
  • 1 tbs grated fresh ginger
  • 1 garlic clove, finely chopped
  • 1/3 cup (115g) maple syrup
  • 2 tbs lemon juice
  • 2 x 9-cutlet French-trimmed lamb racks
  • 2 tsp sumac*
  • Mint and coriander leaves, to serve
  • TAHINI SAUCE
  • 1/3 cup (90g) tahini*
  • 1 garlic clove, crushed
  • 1 tbs extra virgin olive oil
  • 2 tbs lemon juice
METHOD
  1. Preheat the oven to 200°C.
  2. Place coriander seeds, chilli, ginger, garlic, maple syrup and lemon juice in a bowl, season and stir well to combine.
  3. Place lamb racks in a shallow baking pan and rub with the marinade. Cover and stand at room temperature for 30 minutes.
  4. Roast lamb, basting with cooking juices halfway through, for 20-30 minutes for medium-rare. Rest, loosely covered with foil, for 10 minutes.
  5. Meanwhile, for tahini sauce, combine tahini, garlic, oil, lemon juice and 1/3 cup (80ml) warm water in a bowl. Sprinkle with a good pinch of sumac. Set aside.
  6. Cut lamb into 3-cutlet pieces and place on a platter. Drizzle a little tahini sauce over lamb, then top with sumac and herbs. Serve with remaining tahini sauce.