Coriander-Crusted Rack of Lamb with Shallot Jus
85 mins (prep 45)
13 ingredients
4 servings
At Lilette in New Orleans, chef John Harris uses coriander seeds to make a simple, citrusy crust for his French-influenced rack of lamb. Behroush Sharifi's coriander seeds are small, so they cling to the meat; other coriander seeds tend to be larger, so they need to be coarsely ground before they are packed on.

Categories:  easter-dinner , easter , rack-of-lamb , french-cuisine , lamb , european-cuisine , easter-lamb ,
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Serving Size (272.49 g)
Servings 4
Amount per Serving
Calories 202.32 Calories from Fat 159.21
% Daily Value *
Total Fat 17.69g 108.88%
Saturated Fat 1.92g 38.36%
Trans Fat 0.19g %
Cholesterol 0.0mg 0.0%
Sodium 630.27mg 105.04%
Total Carbohydrate 8.82g 11.75%
Dietary Fiber 5.1 g 81.66%
Sugars 0.78 g %
Protein 6.29g 50.31%
Vitamin A 51.71IU% Vitamin C 2.95mg%
Calcium 148.21mg% Iron 3.96mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cold unsalted butter, large shallots, or, low-sodium, dry red wine, salt and freshly ground pepper