Sweet Coriander Lamb Racks with Tahini Dressing
Low Fodmap Gluten Free Lactose Free
I love these lamb racks. They are a dinner party favourite, for which you will need to make a lot more than you expect, as guaranteed that people will be coming back for more! If you wish to then you can marinate the meat for up to 24 hours. This dish contains some tahini but in an amount that will not cause issues for those with fructose malabsorption. Make sure though that you get pure maple syrup, as imitation syrup tends to contain nasties.
- 4 tbsp Coriander Seeds, toasted and lightly crushed
- 1 tsp Dried Chilli Flakes
- 2 tbsp grated Fresh Ginger
- 6 tbsp Maple Syrup
- 2 tbsp Lemon Juice
- 2 x 9-cutlet French-trimmed Lamb Racks
- 1 tsp Sumac
- Fresh mint leaves, to garnish
- 3 tbsp Tahini Paste
- ½ tbsp Garlic Infused Olive Oil
- 1 tbsp Lemon Juice
- Sumac to serve
- 2 x Small bowl
- Shallow baking tin
- Silver foil
- Preheat the oven to 200°C
- Place the coriander seeds, chilli, ginger, maple syrup and lemon juice in a small bowl, season and stir to combine.
- Place the lamb racks in the shallow baking tin and pour over the marinade, rubbing it into the meat. Cover it and put it in the fridge to marinate for at least 2 hours, half an hour before you wish to cook it remove the lamb from the fridge and allow it to come up to room temperature.
- Place the lamb in the oven and roast it for 20-30min (for medium rare), basting with the juices half way through. Allow it to rest for 10min, covered loosely with foil.
- Meanwhile, make the tahini sauce. In a clean, small bowl combine the tahini paste, olive oil, lemon juice and 3tbsp warm water. Mix well to combine. Sprinkle with a good pinch of sumac. Set aside.
- Cut lamb into 3-cutlet pieces and place on a platter. Drizzle a little tahini sauce over the lamb, top with the sumac and sprinkle the fresh mint leaves over the lamb. Serve with the remaining tahini sauce and some quinoa.