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Barbecued cumin and coriander crusted lamb racks
Barbecued cumin and coriander crusted lamb racks
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Excite your guests with succulent BBQ lamb served with fresh asparagus and corn.
Ingredients:
  • 20.00 ml coriander seeds
  • 20.00 ml cumin seeds
  • 2 lamb racks (8 cutlets on each rack), excess fat trimmed
  • 60ml (1/4 cup) mirin
  • 12.00 gm sesame seeds
  • 10.00 gm raw sugar
  • 2 tsp sesame oil
  • 2 x 115g pkts baby corn
  • 2 bunches asparagus, woody ends trimmed, halved diagonally
  • 18.20 gm olive oil
  • 1 bunch fresh mint, leaves picked
  • 3 green shallots, ends trimmed, thinly sliced diagonally
Instructions:
  • Toast the coriander and cumin seeds in a small frying pan over medium heat until fragrant, about 1 minute. Grind them into a coarse powder using a mortar and pestle. Rub the spice mixture onto the lamb racks and place them in a disposable foil tray.
  • Preheat your barbecue to 200°C. Grill the lamb racks for 40-45 minutes for medium doneness, or until cooked to your preference. Let the lamb rest, covered with foil, for 5 minutes before serving.
  • In a jug, combine mirin, sesame seeds, sugar, and sesame oil until mixture is well blended.
  • Transfer the corn and asparagus onto the barbecue plate. Drizzle with oil and cook for 4-5 minutes until tender crisp. Shift them to a bowl and mix in mint and shallot. Drizzle with dressing and gently toss. Cut the lamb racks into quarters. Plate the lamb and salad. Serve promptly.

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