Guild Wars 2: Plate of Coriander Crusted Meat

Guild Wars 2 will always be the MMO I leave installed on my computer and occasionally go back to. Recently, Jeff and I started making our way through all the living story chapters we missed. Before continuing on with all of them, we got distracted with the task of getting a skyscale. This was a great way for us to experience all the zones from season 4 of the living story. When we played those chapters, we mostly only played the story and moved on to other things. It did take a bit of grinding but we were both able to complete the task and get our skyscales! I love this mount, being able to fly around and get to places easily has been really nice. With our latest restart of playing, I decided it was time to fully commit to my necromancer. For the longest time my necromancer was a charr male named Papa Nito. I decided I wanted to change it up and have now transformed into a charr female named Vicka Skelebones. On top of that, I finally finished Aurora and started working on Vision. Currently, I finished making the precursor and now I’m working on gathering the materials needed for the actual legendary.

I love any excuse to make a dish using rack of lamb and the Plate of Coriander Crusted Meat from Guild Wars 2 was exactly what I was looking for. Rack of lamb is a pretty fancy looking dish and will impress your guests. It is also extremely easy to cook. All you have to do is rub it with the seasoning and let the oven do all the work. If you’ve never tried cooking with lamb before, this recipe is the perfect place to start your adventures!

2 lbs rack of lamb
1 head of garlic
¼ cup cilantro
1 tbsp salt
2 tsp ground coriander
1 ½ tbsp olive oil
1 tsp pepper

Preheat oven to 450°F. Prepare a baking sheet with aluminum foil and top with a wire rack. Place the lamb on the wire rack, fat side up. Let rest at room temperature for 45 minutes. Combine the garlic, cilantro, salt, olive oil, and pepper in a food processor. Pulse until the garlic and cilantro are finely chopped, but not pureed. Rub the mixture on the lamb.

Place in the oven and roast until the meat reaches the desired temperature:

Medium-Rare: 125°F – 25 minutes
Medium: 135°F – 30 minutes
Medium-Well: 140°F – 35 minutes

Turn the broiler on to high and cook until the fat begins to crisp up, about 2-4 minutes. Remove from the oven and cover in aluminum foil. Let rest for 10 minutes. To serve, use a sharp knife and cut portions between the bones.

Print Recipe

Coriander Crusted Rack of Lamb

Ingredients

• 2 lbs rack of lamb
• 1 head of garlic
• ¼ cup cilantro
• 1 tbsp salt
• 2 tsp ground coriander
• 1 ½ tbsp olive oil
• 1 tsp pepper

Instructions

• Preheat oven to 450°F. Prepare a baking sheet with aluminum foil and top with a wire rack. Place the lamb on the wire rack, fat side up. Let rest at room temperature for 45 minutes. Combine the garlic, cilantro, salt, olive oil, and pepper in a food processor. Pulse until the garlic and cilantro are finely chopped, but not pureed. Rub the mixture on the lamb.
• Place in the oven and roast until the meat reaches the desired temperature:

  Medium-Rare: 125°F – 25 minutes

  Medium: 135°F – 30 minutes

  Medium-Well: 140°F – 35 minutes
• Turn the broiler on to high and cook until the fat begins to crisp up, about 2-4 minutes. Remove from the oven and cover in aluminum foil. Let rest for 10 minutes. To serve, use a sharp knife and cut portions between the bones.