Coriander and mustard rack of lamb
| Recipe By: | Abigail Donnelly |
| Serves: | 4-6 |
| Cooking Time: | 20 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 500 g Free Range Spiced Rack of Lamb
- sea salt and freshly ground pepper, to taste
- 50 g Microgreens
- 2 Tbsp fresh dill, chopped
- olive oil, to drizzle
- 2 tbsp pomegranate concentrate
- 1 cup Greek-style yoghurt
- 1 tbsp Maldon sea salt
- olive oil, to drizzle
- 2 brinjals, sliced lengthways
- Maldon sea salt, to taste
- 4 tbsp honey
- 3 Tbsp Dijon mustard
- 1 Tbsp English mustard
- 2 Tbsp coriander seeds
- 8 g cumin seeds
- 3 Tbsp olive oil, to drizzle
- 3 red peppers, halved
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Coat the red peppers in oil and place skin side-up on a foil baking tray. Roast in a closed Weber for 15 to 20 minutes until the skins start to blister.
- Smear the mustard rub onto the rack of lamb. Place in a foil baking tray and roast in the closed Weber with the peppers for 10 to 15 minutes. Sear the lamb on the grill, fat side down, until brown.
- Coat the brinjal slices with olive oil and grill for 3 to 5 minutes. Sprinkle with salt.
- Slice the lamb rack and place in a serving dish with the brinjals and red peppers, drizzled with the dressing. Serve with the cheese-and-onion French loaf.
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