This recipe was printed from:
www.celestialseasonings.com/microsites/herbal-expedition
www.celestialseasonings.com/microsites/herbal-expedition
Bengali Rack of Lamb
Inspired by the herbal blend in Celestial Seasonings Bengal Spice® Herb Tea 
4 servings
Ingredients
1 pound carrots, peeled, cut into 1-inch pieces
3 cups of water
1 cardamom pod
2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon finely grated peeled fresh ginger
1 teaspoon freshly ground nutmeg
1/2 cup orange juice
1 teaspoons black pepper
Salt to taste
1/4 cup whole coriander seeds, ground into
a fine powder
2 pound rack of lamb
2 tablespoons olive oil
Salt to taste
1/2 cup fresh cilantro, chopped
Preparation for Carrot Sauce
Preheat oven to 400oF.
- Combine carrots, water and cardamom pod in saucepan, and bring to boil.
- Reduce heat and cook carrots until they are very soft (approximately 40 minutes).
- Remove cardamom pod and drain; reserve some cooking liquid.
- While carrots are cooking, in a sauté pan, heat olive oil and add onion, ginger and nutmeg.
- Sauté onion mixture on medium low for approximately 5 minutes or until onions are cooked.
- Place cooked, drained and slightly cooled, carrots into a food processor.
- Add sautéed onion mixture to carrots and puree.
- Add orange juice and process to blend.
- Add some reserved cooking liquid if necessary for the right consistency of a semi-thick sauce.
Preparation for Lamb
- Coat lamb with ground coriander seeds and salt to taste.
- In a large, oven-safe sauté pan, heat the oil on medium high.
- Add lamb and brown on all sides.
- Place thermometer into the thickest part of the lamb.
- Place the sauté pan into the preheated oven.
- When lamb reaches 145oF, remove from oven, and allow to sit for 15 minutes.
- Slice lamb and serve over carrot sauce.
- Garnish with fresh cilantro.
Nutrition Information
346 calories
47g protein
9g carbohydrates
12g fat
5g sat fat
145 mg cholesterol
228 mg sodium
2g fiber
