Enhanced by a warm nutty lemony citrus flavour this coriander crusted lamb rack is aromatic and very flavoursome whether cooked in the oven or on the BBQ.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

coriander crusted lamb rack

• 2 x 6 cutlet lamb racks
• 2 tablespoons fresh thyme, chopped (woody parts removed)
• 2 tablespoons whole coriander seeds
• juice and zest of 1 lemon
• 3 large garlic cloves, crushed
• 3 tablespoons extra virgin olive oil
• sea salt and black pepper

 for the garlic yoghurt sauce

• 1 cup natural Greek style yogurt
• 1 clove garlic, crushed
• 1 teaspoon ground cumin
• ¼ teaspoon harissa or other hot chilli sauce
• sea salt and black pepper

 to serve

• warmed pitta breads.

Grind the coriander seeds coarsely in a pestle and mortar. Using a small bowl mix the olive oil, herbs, coriander, lemon juice and zest, garlic and salt & pepper (the texture should be a thick coarse paste). Place the lamb in a plastic or a ceramic dish and coat thoroughly with the coriander and garlic crust mix. (You can cook the lamb at this stage or marinate it covered in the fridge for up to 24 hours). Preheat the oven to 200°C or the BBQ to medium high. Place the lamb racks on either a lightly oiled iron griddle or large ovenproof frying pan on a medium hot heat or the grill section of your BBQ. Cook on both sides to seal for about 2 minutes, then either pop the pan in the oven or close the BBQ lid for 15-20 minutes. Note: This is for medium rare, cook for longer if you prefer your lamb less rare. When the lamb is ready, remove it from the heat and allow to rest covered in warm place for 5-10 minutes. While the lamb is resting, make the garlic sauce, just mix all the ingredients together in a bowl and season to taste with salt and pepper. Cut racks in half and serve with the sauce, warmed pitta or flat bread and a mixed salad. Serves 4.