Rating: 4.5 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

20 mins
15 mins
35 mins
1 8-bone rack of lamb


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

Honey can be substituted for the agave, if desired.

Nutrition Facts

699 calories; protein 23.5g; carbohydrates 11.1g; fat 63g; cholesterol 98mg; sodium 163.8mg. Full Nutrition