A luxurious easy-to-make meal…
If possible, try to make the carrot salad in advance to allow the flavours to develop as the natural carrot juices are released. Serve with a 50g (1 ¾ oz) flatbread per person for an extra 4 ProPoints values per serving.
- Serves 4
- 8 ProPoints per serving
- 30ProPoints per recipe
- 15 minutes preparation, 20 minutes cooking
Ingredients
1 head of garlic, not peeled, cut in half
1 onion, cut into wedges
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons fresh thyme leaves
1 fresh rosemary sprig, leaves removed and chopped finely
4x130g(4 ½ oz) lean racks of lamb, trimmed of visible fat
Calorie controlled cooking spray
250g (9oz) carrots, peeled and grated
1 tablespoon chopped fresh mint leaves
Juice of an orange
1 tablespoon red wine vinegar
Salt and freshly ground black pepper
Method
Preheat the oven to Gas Mark 4/180°C/fan oven 160°C. Put the garlic and onion wedges in a small roasting tin so they fit snugly. With a pestle and mortar, crush together the cumin, coriander, thyme and rosemary.
Season the lamb racks and then rub the spice all over the lamb.
Arrange the lamb racks on top of the garlic and onion, interlocking the bones in pairs. Spray the lamb all over with cooking spray and roast in the oven for 20 minutes or until cooked to your liking.
Remove from the oven, cover and rest for 3 minutes. Discard the garlic and onion which are only for flavouring.
Meanwhile, mix together the carrots, mint, orange juice, vinegar and seasoning in a bowl. Serve one lamb rack and a quarter of the carrot salad per person.
Try this: You could also make this with 4 x 100g(3 ½ oz) lean lamb steaks, but cook for 13-15 minutes until cooked to your liking.
The ProPoints values per serving will be 5.
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