Coriander Rack of Lamb With Potatoes







A recipe from the cuisine, allowed in a / / diet.

How about some tender and juicy lamb ribs? Coat them with coriander and fennel and sear the meat a little before bake it with tomatoes, red bell peppers, and potatoes. Complement the spiced lamb tang with refreshing parsley and lemon.

Nutritional Chart

Calories: 719 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 52 g
  • 36 g
  • 48 g

Ingredients Needed for Coriander Rack of Lamb With Potatoes

For the lamb ribs:

1 tablespoon coriander seeds
1 teaspoon fennel seeds
2 pounds of lamb ribs
2 tablespoons of olive oil
1 tablespoon vegetable oil

For the vegetable mixture:

4 small tomatoes
4 small potatoes
¼ cup fresh parsley
1 tablespoon vegetable oil
4 small bell peppers
1 tablespoon coriander seeds
½ lemon . wedged
fresh parsley, chopped (for garnishing)

How to Make Coriander Rack of Lamb With Potatoes

  1. For the lamb ribs:

    Add the coriander and fennel seeds to a grinding mortar and crush them.

  2. Place the lamb ribs on the work surface and sprinkle the coriander-fennel mixture over them. Generously season with salt and pepper, drizzle with the olive oil, then massage them into the meat on both sides.
  3. Heat the vegetable oil in a skillet over medium heat. Place the ribs inside and fry them on both sides until slightly browned.
  4. For the vegetable mixture:

    Quarter the tomatoes, halve the potatoes, and place them in a baking dish.

  5. Add the parsley, vegetable oil, and bell peppers, too. Season with salt and pepper, spice with the coriander, and mix all using your hands.
  6. Place the cooked ribs on top, cover with aluminum foil, and bake for 30 minutes at 360⁰F/180⁰C.
  7. Remove from the oven and garnish with the lemon wedges and some fresh parsley.

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