Spice-rubbed lamb rack with grapes and vegetables


Recreated  by Helen
Recreated by Helen

Lamb racks

12 cutlets, French trimmed (3 rack each)
3 garlic cloves, minced
2 tbsp paprika
2 tbsp dried oregano
1 tbsp rosemary
1 tbsp ground pepper
1 tbsp sea salt
2 tbsp olive oil
zest of 1/2 lemon
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon ground cinnamon
3 carrots
2 bunches of asparagus


Pre heat oven to 180 C fan forced.

Combine all spices, zest, garlic and olive oil in a small bowl. Baste both sides of the lamb racks and marinade for at least 2 hours, covered in the fridge.

Roasted lamb racks:

Brown the meat on all sides and both ends in a pan over high heat. Place rack in a small roasting tin. Roast for 15 to 20 minutes until springy touch or to your liking. Rest for 5 minutes out of the oven.

To cook vegetables: Peel, chop up carrots and cut length wise asparagus . Place in a saucepan and cover with cold water. Boil until soft. Carrot might take longer. Serve 3 cutlets each with some grapes, carrots and asparagus.


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