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
salt
pepper
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
salt
pepper
1 tablespoon coriander seeds
½ lemon . wedged
fresh parsley, chopped (for garnishing)
How to Make Coriander Rack of Lamb With Potatoes
- For the lamb ribs:
Add the coriander and fennel seeds to a grinding mortar and crush them.
- 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.
- Heat the vegetable oil in a skillet over medium heat. Place the ribs inside and fry them on both sides until slightly browned.
- For the vegetable mixture:
Quarter the tomatoes, halve the potatoes, and place them in a baking dish.
- Add the parsley, vegetable oil, and bell peppers, too. Season with salt and pepper, spice with the coriander, and mix all using your hands.
- Place the cooked ribs on top, cover with aluminum foil, and bake for 30 minutes at 360⁰F/180⁰C.
- Remove from the oven and garnish with the lemon wedges and some fresh parsley.