1. Prepare the Marinade
Using a mortar and pestle, grind the coriander seeds, cumin, garlic, ginger, and chilli with a pinch of coarse salt until fragrant.
Add the orange juice, soy sauce, maple syrup, and olive oil, then mix well to create a smooth marinade.
2. Marinate the Lamb
Wash and pat dry the rack of lamb. Rub the marinade thoroughly over the meat so it’s evenly coated.
Place the lamb in a dish, cover, and refrigerate for 2 hours to allow the flavours to develop.
3. Prepare the Grill
Remove the lamb from the refrigerator about 20 minutes before cooking so it can reach room temperature. Lightly sprinkle with salt.
Preheat your gas grill to 250°C, reduce the burners to medium-low, and lightly oil the grill grates.
4. Grill the Vegetables
Start with the baby carrots, as they require more cooking time. Place them on the grill, close the lid, and cook for 10 minutes.
After 10 minutes, move the carrots to one side of the grill.
5. Grill the Lamb
Oil the grill grate again and place the rack of lamb bone-side up.
Grill for 5 minutes, then rotate the rack 90° to create those classic cross-hatched grill marks.
At the same time, add the asparagus to the grill alongside the carrots.
6. Finish Cooking
After another 5 minutes, turn the lamb bone-side down and grill for 5–6 minutes more.
For best results, use an instant-read thermometer:
50–55°C – Rare
60°C – Medium
65°C – Medium-well
Cooking time may vary by 2–3 minutes depending on your preferred doneness.
7. Rest and Serve
Remove the lamb from the grill and let it rest for a few minutes before slicing between the ribs.
Serve the grilled lamb alongside the baby carrots and asparagus for a fresh and flavourful meal.
