Spice-Crusted Roast Rack of Lamb with Cilantro-Mint Sauce Tasty Recipes

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Spice-Crusted Roast Rack of Lamb with Cilantro-Mint Sauce

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

Ingredients :

• 1 1/2 tablespoons coriander seeds
• 1 1/2 tablespoons caraway seeds
• 1 1/2 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
• 1/2 cup extra-virgin olive oil

Instructions :

Prep : 20M	Cook : 4M	Ready in : 35M

• 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.

Notes :

• Honey can be substituted for the agave, if desired.

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