Eat yourself slim

Moroccan-style lamb

Syns per serving: Original: 0/Green: 24

Preparation time: 5 minutes plus marinating

Cooking time: 18-20 minutes

Ingredients
1 tbsp paprika
4 garlic cloves, peeled and crushed
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp fennel seeds
1 tbsp dried mint
1 tbsp finely chopped coriander leaves
Juice of 2 lemons
1 tbsp passata salt
4 x 680g/1 ½ pound French trimmed racks of lamb (each with 4-5 ribs)

1. Place the paprika, garlic, ground coriander, cinnamon, cumin, fennel seeds, dried mint, coriander leaves, lemon juice and passata into a bowl and mix well until combined. Season well with salt.
2. Using a small, sharp knife, make deep cuts all over the flesh side of the lamb racks and place on a non-stick baking sheet. Spread the spice paste all over the lamb and cover and allow to marinate for 2-3 hours or overnight if time permits.
3. Pre-heat the oven to 220C or gas mark 7. When ready to cook, place the racks in the oven and roast for 18-20 minutes or until cooked to your liking.
4. Remove the racks from the oven, cover with foil and allow to rest for 10 minutes. To serve, cut the racks into cutlets and serve with fresh cucumber and tomato salad, or steamed carrot and courgette ribbons.