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

Gallery

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
4
Yield:
1 8-bone rack of lamb
Advertisement

Ingredients

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

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

    Advertisement
  • 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
Advertisement

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/29/2019
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. Read More

Most helpful critical review

Rating: 3 stars
07/16/2018
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. Read More
9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
07/16/2018
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. Read More
Rating: 5 stars
09/02/2020
Fabulous recipe! I made this for my wife's special birthday (never mind which one) and it was an absolute triumph. My only change was to use local honey instead of agave nectar and it turned out to be superb. This one is a winner! Read More
Rating: 4 stars
12/24/2020
Loved it thanks Read More
Advertisement
Rating: 5 stars
09/29/2019
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. Read More
Rating: 5 stars
09/23/2020
I absolutely loved this recipe. So delicious. My Husband and Son were fighting over who got the last ones. I will make Lamb Chops using this recipe all the time. I used honey instead of agave. Perfect Read More
Advertisement