Fresh cilantro also goes by the name of fresh coriander. The combination of the fresh leaves and the dried seeds of this plant gives the lamb a slightly citrusy, herbal taste. Serve the lamb with mashed potatoes and steamed green beans.
HANDS-ON TIME
15 minutes
TOTAL TIME
45 minutes
MAKES
4 servings
INGREDIENTS
¼ cup chopped fresh cilantro
2 tbsp vegetable oil
2 cloves garlic, minced
1 tbsp minced fresh ginger
1½ tsp ground coriander
½ tsp each salt and pepper
2 lamb racks (about 800 g total)
DIRECTIONS
Whisk together cilantro, oil, garlic, ginger, coriander, salt and pepper. Rub all over lamb; let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 8 hours.)
Roast lamb, fat side down, in small roasting pan in 425°F (220°C) oven until instant-read thermometer inserted in centre reads 140°F (60°C) for rare, about 20 minutes, or until desired doneness.
Transfer to cutting board; cover loosely with foil and let stand for 10 minutes before carving.
NUTRITIONAL INFORMATION, PER SERVING: about 256 cal, 22 g pro, 18 g total fat (4 g sat. fat), 2 g carb, trace fibre, 71 mg chol, 354 mg sodium. % RDI: 2% calcium, 12% iron, 1% vit A, 2% vit C, 9% folate.
