All Recipes Best Recipe Meat and Poultry Recipes Lamb

Ingredients

1 ½ tablespoons coriander seeds 1 ½ tablespoons caraway seeds 1 ½ tablespoons cumin seeds 1 teaspoon cayenne pepper 1 (8 bone) rack lamb ribs salt and ground black pepper to taste 1 tablespoon olive oil 2 small bunches fresh mint 1 bunch fresh cilantro 1 lime, juiced 1 tablespoon agave nectar 1 tablespoon rice wine vinegar 2 cloves garlic salt and ground black pepper to taste ½ cup extra-virgin olive oil

Nutrition Info

698.6 calories carbohydrate: 11.1 g cholesterol: 98 mg fat: 63 g fiber: 3.2 g protein: 23.5 g saturatedFat: 17.4 g servingSize: - sodium: 163.8 mg sugar: 4.3 g transFat: : - unsaturatedFat: : -

Preheat the oven to 400 degrees F (200 degrees C).
Heat a dry saucepan over medium-high heat. Add coriander, caraway, and cumin seeds, toast until smoky, about 2 minutes. Transfer to a mortar and pestle and roughly grind the spices together.
Rub spices over both sides of the lamb, pat down to make a crust. Season with salt and pepper.
Heat 1 tablespoon olive oil in an oven-proof skillet over medium-high heat. Add lamb, fat-side down. Cook, flipping halfway, until both sides are browned, about 5 minutes. Immediately transfer the skillet to the oven.
Roast lamb in the preheated oven until no longer red in the center, about 8 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Remove from oven and let rest, about 5 minutes.
Combine mint, cilantro, lime juice, agave nectar, vinegar, and garlic in a food processor. Season with salt and pepper. Process until finely chopped. Slowly drizzle in 1/2 cup olive oil while blending to make the sauce.
Slice the rack of lamb. Spoon the mint and coriander sauce over each serving.

1 8-bone rack of lamb

A gorgeously spiced rack of lamb is seared and then finished in the oven, served with a quick and easy coriander mint sauce.