Spice-Crusted Roast Rack Of Lamb With Cilantro-Mint Sauce Recipe

Name: Spice-Crusted Roast Rack Of Lamb With Cilantro-Mint Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 400 degrees F (200 degrees C).
2
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.
3
Rub spices over both sides of the lamb; pat down to make a crust. Season with salt and pepper.
4
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.
5
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.
6
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.
7
Slice the rack of lamb. Spoon the mint and coriander sauce over each serving.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 tablespoons coriander seeds, 1 1/2 tablespoons caraway seeds, 1 1/2 tablespoons cumin seeds, 1 teaspoon cayenne pepper, and more.

Yes, Spice-Crusted Roast Rack Of Lamb With Cilantro-Mint Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spice-Crusted Roast Rack Of Lamb With Cilantro-Mint Sauce

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