I love a good lamb chop, it’s tender, juicy, perfect for entertaining and honestly even great for meal prep. This one’s a little different, a small twist on your classic rack of lamb, as it's seasoned with coriander, cumin and fennel. Using some traditional Sri Lankan spices to give a simple dish a new flavour. I invite you to give it a go, as these spices give the lamb a richer more robust flavour, and with the addition of some baked garlic goodness you can't go wrong.
| Prep Time | 10 minutes |
| Cook Time | 20-25 minutes |
| Passive Time | 1 hour |
| Servings |
|
Ingredients
- 500 grams Organic Grass Fed Lamb Rack (mine had 5 ribs)
- 1 ½ tsp organic ground coriander seeds
- ½ tsp organic ground fennel seeds
- ¼ tsp organic ground cumin seeds
- 1 tbsp organic apple cider vinegar
- ¼ tsp salt
- ¼ tsp organic black pepper
- 1 tsp organic garlic finely chopped or minced
- ½ tsp organic ginger finely chopped or minced
- 1 ½ tbsp organic olive oil
- 2 whole bulbs organic garlic
Ingredients
|
Instructions
- First let's make the marinade for the lamb. In a small bowl mix together ½ tbsp of the olive oil, the coriander, fennel, cumin, vinegar, garlic, ginger, salt and pepper.
- Pat dry your lamb rack and coat the lamb well with the marinade. Cover with cling film and place in the fridge overnight. If you're short on time even an hour (at room temperature) will do wonders for the flavour.
- Preheat your oven to 230°C degrees.
- Once your lamb has come back down to room temperature, ensure its placed fat side up on a glass, oven proof baking dish lined with foil. Score the fat diagonally with a knife and sprinkle with some additional kosher salt and pepper. Lastly wrap up the bones with foil.
- Now take your garlic bulbs and without removing too much of the casing, cut in half, straight through the middle so that all the cloves inside are also cut in half. Place on the baking tray around the lamb and drizzle with the rest of the oil on top of the garlic. Don't be afraid to be a little generous with the olive oil here.
- Bake in the centre of the oven at 230°C for approximately 10 minutes, then reduce to 150°C and cook for a further 20 minutes.
- Remember that your cook time will really depend on the size of your rack, and also how rare you like your lamb. So monitor the cook time carefully after you lower the heat.
- Serve up the lamb with your favourite sides. I enjoyed them some delicious boiled potatoes which I always like to boil with ½ tsp of turmeric in the water. The most important part is that just before you're about to eat, you take those deliciously soft baked garlic bulbs and squeeze them out straight onto the lamb.
Recipe Notes
Check out more delicious recipes on my blog The Blunt Knife, the place for the curious foodie and adventurous cook. It's filled with so many healthy recipes using the South Asian/Sri Lankan spices that I grew up eating. Check us out on Instagram @the_bluntknife.
