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Preparation time
20 minutes
Total time:
3 hours 35 minutes
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Ingredients
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1 head of garlic
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Sunflower oil
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15 mL (1 tbsp.) coriander seeds
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125 mL (1/2 cup) regular plain yogurt
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3 sprigs of rosemary, leaves removed from stalk
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1 rack of lamb, around 900 g (2 lb.) (plan for 2 ribs per serving)
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60 mL (¼ cup) sour and fresh cream
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Zest and juice of 1 lemon
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125 mL (½ cup) maple flakes
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2 green onions, sliced diagonally (white and green parts)
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5 sprigs fresh cilantro, leaves removed from stalk
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Directions
- Preheat oven to 190°C (375°F).
- Remove top of garlic head, then place garlic on a square of aluminum foil. Drizzle with 15 mL (1 tbsp.) oil.
- Cover with aluminum foil and bake for 40 minutes.
- Squeeze each clove and collect garlic pulp. Add a small amount of oil and stir into a paste. Set aside.
- In a small skillet, warm coriander seeds, then grind using a mortar and pestle.
- In a small bowl, combine ground coriander seeds with garlic paste, yogurt, and rosemary. Season with salt and pepper. Set aside.
- In a skillet, brown rack of lamb on all sides. Let cool to room temperature.
- Coat rack of lamb in yogurt marinade, then place in a large airtight plastic bag and remove as much air as possible.
- Refrigerate at least 2 hours, ideally 4 to 6 hours.
- Preheat oven to 160°C (325°F).
- Place rack of lamb in a rectangular enamelled cast-iron dish.
- Bake for 75 to 90 minutes, occasionally checking cooking progress.
- For pinkish meat, the internal cooking temperature must reach 63°C (145°F).
- Meanwhile, mix together sour cream, fresh cream, lemon zest, and lemon juice in a small bowl. Season with salt. Set aside.
- Once rack of lamb is cooked, remove from oven and immediately sprinkle with maple flakes and cover with foil.
- Let stand for at least 10 minutes. The internal cooking temperature will increase to 70°C (160°F) for medium-rare meat.
- Just before serving, slice rack of lamb into separate ribs (two ribs per person). Top each serving with sour cream mixture, a few green onions, and some cilantro.
- Pair with lemon mashed potatoes or oven-baked potatoes and a green vegetable such as green beans or Brussels sprouts.
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