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Coriander and maple syrup lamb racks

Name: Coriander and maple syrup lamb racks
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 6
Ingredients: 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; 4.00 tbs lemon juice; 2 x 9-cutlet French-trimmed lamb racks; 2 tsp sumac*; Mint and coriander leaves, to serve; 1/3 cup (90g) tahini*; 1 garlic clove, crushed; 1 tbs extra virgin olive oil; Sumac*, to serve

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35m

40m

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Dig in with friends and family to this flavoured-packed roast lamb dish, the tahini sauce pushes it over the taste edge.

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 x 9-cutlet French-trimmed lamb racks
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 10 minutes.
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.