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My review
Spice-Crusted Roast Rack of Lamb with Cilantro-Mint Sauce
9
brandon
"A gorgeously spiced rack of lamb is seared and then finished in the oven, served with a quick and easy coriander mint sauce."
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Ingredients
35 m servings 699Original recipe yields 4 servings (1 8-bone rack of lamb)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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. Watch Now
- Rub spices over both sides of the lamb; pat down to make a crust. Season with salt and pepper. Watch Now
- 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. Watch Now
- 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. Watch Now
- 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. Watch Now
- Slice the rack of lamb. Spoon the mint and coriander sauce over each serving. Watch Now
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Footnotes
- Cook's Note:
- Honey can be substituted for the agave, if desired.
Nutrition Facts
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Reviews
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7/16/2018
Definitely reduce the cayenne pepper. Probably won't make again just because lamb doesn't need such aggressive seasoning, IMO. The sauce pairs excellently, however.
12/5/2019
Followed instructions from Cook's Illustrated for meat preparation. Make sure to remove extra fat and silver skin. Sear in a skillet with olive oil until crispy (about 2 minutes a side) after ap...
9/29/2019
I used only salt and pepper on the rack of lamb and the sauce was 1 clove of garlic, one bunch cilantro, one bunch mint, oil and vinegar to make a chimichurri sauce.