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| General Category : Main Course |
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| Food Group : Meat-Lamb, Potatoes |
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| Preparation Method : Roast |
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Indian flavours meet European-style cooking with a modern presentation. Lamb racks usually have six to eight ribs per rack; for six servings, you need 12 ribs. Look for fresh local lamb, if available.
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Ingredients
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1 tbsp (15 mL) coriander seeds |
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2 tsp (10 mL) fennel seeds |
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2 tsp (10 mL) cumin seeds |
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1 tsp (5 mL) black peppercorns |
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2 cloves garlic, pressed or minced |
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3/4 tsp (4 mL) salt |
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2 tsp (10 mL) extra-virgin olive oil |
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2 lb (1 kg) rack of lamb (12 ribs), frenched |
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6 fresh coriander or parsley sprigs (optional) |
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Herbed Potatoes: |
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1/3 cup (75 mL) extra-virgin olive oil |
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1 bunch green onions, chopped |
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1 cup (250 mL) chopped fresh coriander or parsley |
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1 tbsp (15 mL) dried mint |
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2 jalapeño peppers, seeded and chopped |
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1 tsp (5 mL) salt |
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3 lb (1.5 kg) baking potatoes, peeled (about 6 large) |
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Preparation
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In small dry skillet, toast coriander seeds over medium-low heat for 2 minutes. Add fennel seeds, cumin seeds and peppercorns; toast, shaking pan, until lightly toasted and fragrant, about 1-1/2 minutes. Using spice grinder (or coffee grinder wiped clean) or mortar and pestle, grind coarsely.
In small bowl, mash garlic with salt to smooth paste; stir in oil and spice mixture. Rub over meat portion of lamb racks. Marinate for at least 1 hour or refrigerate for up to 1 day (bring to room temperature).
Herbed Potatoes: Reserve 1 tbsp (15 mL) of the oil; in food processor or blender, pulse remaining oil, onions, coriander, mint, jalapeño peppers and salt. Using mandoline or sharp knife, finely slice potatoes. In greased 11- x 7-inch (2 L) baking dish, arrange one-quarter of the potatoes in even layer; spread with one-third of the herb mixture. Repeat twice and top with layer of potatoes; brush with reserved oil. Cover with foil and bake in 400°F (200°C) oven until potatoes are almost tender when tested with knife, about 1 hour.
Meanwhile, place lamb on roasting pan. Remove foil from potatoes; place lamb in oven. Roast until potatoes are golden brown and lamb is crusty on surface and meat thermometer registers 140°F (60°C) for rare, 30 to 40 minutes, or until desired doneness. Let stand for 5 minutes.
Cut potatoes into 6 squares; place in centre of 6 warmed dinner plates. Cut lamb into individual chops; place 2 on top of each potato square. Top with coriander sprig if desired.
Makes 6 servings.
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Nutritional information
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Per serving: about 383 cal, 17 g pro, 19 g total fat (4 g sat. fat), 37 g carb, 4 g fibre, 48 mg chol, 711 mg sodium. % RDI: 6% calcium, 26% iron, 5% vit A, 63% vit C, 12% folate.
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Source
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Homemakers Magazine: November 2005
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