Create gourmet restaurant quality meals at home with these magnificently spiced lamb racks and tangy lentil salad.
Ingredients
- 2 French trimmed lamb racks (8 cutlets on each rack)
- 260g (1 1/4 cups) brown lentils
- 100g cherry tomatoes, halved
- 1/3 cup coarsely chopped fresh continental parsley
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 garlic clove, crushed
- Pinch of salt
- Spinach leaves, to serve
- Lemon wedges, to serve
Chermoula paste
- 1/2 bunch fresh coriander, leaves and stems chopped
- 1 red onion, halved, chopped
- 2 large fresh green chillies, chopped
- 2 fresh red birdseye chillies, chopped
- 2 garlic cloves, chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground turmeric
Method
- Step 1To make the chermoula paste, place the coriander, onion, green and red chilli, garlic, lemon juice, oil, cumin and turmeric in the bowl of a food processor and process until smooth.
- Step 2Place lamb in a large glass or ceramic dish. Brush with the chermoula paste. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.
- Step 3Meanwhile, cook the lentils in a large saucepan of boiling water for 15 minutes or until tender. Drain. Refresh under cold running water. Place in a large glass or ceramic bowl. Add the tomato and parsley, and gently toss to combine. Cover with plastic wrap and place in the fridge until required.
- Step 4Preheat oven to 190°C. Heat a large non-stick frying pan over medium-high heat. Add lamb, fat-side down, and cook for 2 minutes. Turn and cook for a further 2 minutes or until brown all over. Transfer to a roasting pan. Cook in preheated oven for 15 minutes for medium-rare or until cooked to your liking. Remove from oven. Cover with foil and set aside for 5 minutes to rest.
- Step 5Add the lemon juice, olive oil and garlic to the lentil mixture, and gently stir until well combined. Taste and season with salt.
- Step 6Serve lamb racks with spinach leaves, lentil salad and lemon wedges.
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
3165 kj
Energy
58g
Fat Total
22g
Saturated Fat
6g
Fibre
46g
Protein
139mg
Cholesterol
166.77mg
Sodium
4g
Carbs (sugar)
11g
Carbs (total)
All nutrition values are per serve
Notes
French trimmed means the visible bones have been cleaned of fat. If you don’t want to cook your own lentils, substitute a 400g can of lentils (Val Verde brand), rinsed and drained.
- Author: Amanda Kelly
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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