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How to Make Spice-Crusted Roast Rack of Lamb with Cilantro-Mint Sauce - A Step-by-Step Guide

There are few dinner party entrees as elegant and impressive as a perfectly cooked rack of lamb. This Spice-Crusted Roast Rack of Lamb with Cilantro-Mint Sauce is a show-stopping dish that is guaranteed to impress your guests. The succulent, tender meat is perfectly seasoned with a fragrant spice rub, and served with a vibrant herb sauce that adds a fresh, zesty kick to each bite.

While cooking a rack of lamb may seem intimidating, it's actually quite simple to prepare, and the result...

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Ingredients

  • 1 ½ tablespoons coriander seeds
  • 1 ½ tablespoons caraway seeds
  • 1 ½ 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
  • ½ cup extra-virgin olive oil

Information

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Servings: 4
  • Yield: 1 8-bone rack of lamb

  • 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.

    • Nutrition

    699 cal.

    • Total Fat: 63g
    • Saturated Fat: 17g
    • Cholesterol: 98mg
    • Sodium: 164mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 3g
    • Total Sugars: 4g
    • Protein: 24g
    • Vitamin C: 20mg
    • Calcium: 121mg
    • Iron: 5mg
    • Potassium: 504mg

    Categories

    Lamb recipes
    Roast recipes
    Sauce recipes