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Coriander Rack of Lamb with Potatoes

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.
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.

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Ingredients

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)

Ingredients

  • For the lamb ribs:

  • For the vegetable mixture:

Steps

1
Done

For the lamb ribs: Add the coriander and fennel seeds to a grinding mortar and crush them.

2
Done

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
Done

Heat the vegetable oil in a skillet over medium heat. Place the ribs inside and fry them on both sides until slightly browned.

4
Done

For the vegetable mixture: Quarter the tomatoes, halve the potatoes, and place them in a baking dish.

5
Done

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
Done

Place the cooked ribs on top, cover with aluminum foil, and bake for 30 minutes at 360⁰F/180⁰C.

7
Done

Remove from the oven and garnish with the lemon wedges and some fresh parsley.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

719 kcal
Calories
52 g
Protein
36 g
Fat
48 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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