Name: Barbecued Cumin And Coriander Crusted Lamb Racks Recipe
Total time: 65 min
Yield: 4
Cuisine: American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Your guests will make a racket over this barbecued lamb sensation with asparagus and corn. 

How to make Barbecued Cumin And Coriander Crusted Lamb Racks Recipe

Michelle Southan

Crawler

American

<p>Your guests will make a racket over this barbecued lamb sensation with asparagus and corn. </p>

Non Vegetarian

Coriander seeds

Cumin seeds

Lamb racks,  excess fat trimmed

Mirin

Sesame Seeds

Raw sugar

Sesame oil

2 pkts baby corn

Asparagus,  woody ends trimmed,  halved diagonally

Olive oil

Fresh mint,  leaves picked

Combine the coriander and cumin seeds in a small frying pan over medium heat. Cook, tossing, for 1 minute or until aromatic. Transfer to a mortar and pound with a pestle until coarsely crushed. Press the spice mixture over the lamb racks. Place lamb racks in a disposable foil tray.

step 1

Preheat a closed barbecue to 200c. Cook lamb racks in closed barbecue for 40-45 minutes for medium or until cooked to your liking. Remove from barbecue, cover with foil and set aside for 5 minutes to rest.

step 2

Meanwhile, whisk together the mirin, sesame seeds, sugar and sesame oil in a jug until well combined.

step 3

Add the corn and asparagus to the barbecue plate. Drizzle with oil and cook, tossing, for 4-5 minutes or until tender crisp. Transfer to a bowl. Add mint and shallot. Drizzle with dressing and gently toss to combine. Cut lamb racks into quarters. Divide lamb and salad among plates. Serve immediately.

step 4

Taste