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How to make Barbecued cumin and coriander crusted lamb racks

Yield = 4
Prep time: 0:20
Cook time: 0:45
Total time: 1:05

Ingredients

  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 2 lamb racks (8 cutlets on each rack), excess fat trimmed
  • 60ml (1/4 cup) mirin
  • 1 tablespoon sesame seeds
  • 2 teaspoons raw sugar
  • 2 teaspoons sesame oil
  • 2 x 115g pkts baby corn
  • 2 bunches asparagus, woody ends trimmed, halved diagonally
  • 1 tablespoon olive oil
  • 1 bunch fresh mint, leaves picked
  • 3 green shallots, ends trimmed, thinly sliced diagonally

Method

  • Step 1 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 2 Preheat a closed barbecue to 200°C. 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 3 Meanwhile, whisk together the mirin, sesame seeds, sugar and sesame oil in a jug until well combined.
  • Step 4 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.