Home
Recipes
Easy

Fig and pomegranate honey ricotta

Fig and pomegranate honey ricotta

Stuffed pear pies with white chocolate sauce

Fruity dessert

Stuffed pear pies with white chocolate sauce

Creamy chicken pies with fennel and wholegrain mustard

Pie recipes

Creamy chicken pies with fennel and wholegrain mustard

45 minutes

Spinach and feta snack pies

Pie recipes

Spinach and feta snack pies

20 minutes

Individual mushroom pies

Mushroom recipes

Individual mushroom pies

25 minutes

Open mushroom lasagne

Lasagne recipes

Open mushroom lasagne

20 minutes

Parsley and lemon chicken patties on whipped mash

Parsley and lemon chicken patties on whipped mash

30 minutes (includes mash)

Fast roast rack of lamb with roast chicory

Fast roast rack of lamb with roast chicory

20 minutes

Baked avocado and prawns

Avocado recipes

Baked avocado and prawns

15 minutes

Grilled split pitas with hummus, halloumi and avocado

Avocado recipes

Grilled split pitas with hummus, halloumi and avocado

5 minutes

Avocado, chicory and celery salad with tofu

Avocado recipes

Avocado, chicory and celery salad with tofu

5 minutes

Rack of lamb with crushed coriander and granadilla

Rack of lamb with crushed coriander and granadilla

30 minutes

Load more

Rack of lamb with crushed coriander and granadilla

By Maranda Engelbrecht

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

1 kg rack of lamb
2 tablespoons crushed coriander seeds
Olive oil
Maldon salt
Freshly ground black pepper
3-4 granadillas, halved

Method

Preheat the oven to 180°C.
Rub the top of the rack of lamb with crushed coriander seeds, salt and pepper and roast for 30 minutes.
Turn the oven off and leave to rest for 10 minutes.
Drizzle with lemon juice and serve warm with fresh granadillas.