Lamb racks with coriander and maple syrup

April 2024

INGREDIENTS 

2 x 9-cutlet French-trimmed lamb racks
1/4 cup coriander seeds, lightly toasted, crushed
1 tsp dried chilli flakes
1 tbs grated fresh ginger
1 garlic clove, finely chopped
1/3 cup (115g) maple syrup
2 tbs lemon juice
2 tsp sumac*

Mint and coriander leaves, to serve

TAHINI SAUCE

1/3 cup (90g) tahini*
1 garlic clove, crushed
1 tbs extra virgin olive oil 2 tbs lemon juice Sumac*, to serve

METHOD

  1. Preheat the oven to 200°C.

  2. Place coriander seeds, chilli, ginger, garlic, maple syrup and lemon

    juice in a bowl, season and stir well to combine.

  3. Place lamb racks in a shallow baking pan and rub with the marinade. Cover and stand at room temperature for 30 minutes.

  4. Roast lamb, basting with cooking juices halfway through, for 20-30 minutes for medium-rare. Rest, loosely covered with foil, for 10minutes

  5. Meanwhile, for tahini sauce, combine tahini, garlic, oil, lemon juice and 1/3 cup (80ml) warm water in a bowl. Sprinkle with a good pinch of sumac. Set aside.

  6. Cut lamb into 3-cutlet pieces and place on a platter. Drizzle a little tahini sauce over lamb, then top with sumac and herbs. Serve with remaining tahini sauce.