Barbecued cumin & coriander crusted lamb racks

Mirin is a sweet, low-alcohol rice wine. It's available from most Woolworths and Asian grocery stores.

 

Ingredients

1 tbs coriander seeds
1 tbs cumin seeds
2 lamb racks (8 cutlets on each rack), excess fat trimmed
60ml (1/4 cup) mirin
1 tbs sesame seeds
2 tsp raw sugar
2 tsp sesame oil
2 x 115g pkts baby corn
2 bunches asparagus, woody ends trimmed, halved diagonally
1 tbs olive oil
1 bunch fresh mint, leaves picked
3 green shallots, ends trimmed, thinly sliced diagonally

 

read on below advertisement

Method

1. Combine the coriander and cumin seeds in a small frying pan over medium heat. Cook, tossing, for 1 minute or until aromatic. Transfer to a mortar and pound with a pestle until coarsely crushed. Press the spice mixture over the lamb racks. Place lamb racks in a disposable foil tray.
2. Preheat a closed barbecue to 200°C. Cook lamb racks in closed barbecue for 40-45 minutes for medium or until cooked to your liking. Remove from barbecue, cover with foil and set aside for 5 minutes to rest.
3. Meanwhile, whisk together the mirin, sesame seeds, sugar and sesame oil in a jug until well combined.
4. Add the corn and asparagus to the barbecue plate. Drizzle with oil and cook, tossing, for 4-5 minutes or until tender crisp. Transfer to a bowl. Add mint and shallot. Drizzle with dressing and gently toss to combine. Cut lamb racks into quarters. Divide lamb and salad among plates. Serve immediately.
Wine suggestion: Peter Lehmann Clancy's Shiraz, Cabernet Sauvignon, and Merlot, $15.98.