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Method Prep:20min › Cook:15min › Ready in:35min
Preheat the oven to 200 C / Gas 6.
In a dry frying pan over medium high heat, toast the coriander seeds, caraway, cumin and cayenne pepper till smoky. Transfer to a mortar and pestle and roughly grind the spices together.
Rub the spice mixture over both sides of the rack of lamb to form a crust. Season both sides with salt and pepper.
Heat an oven-proof frying pan over medium high heat till hot. Add the tablespoon of olive oil, then add the rack of lamb fat side down. Sear until browned, then flip over.
Immediately transfer the lamb to the oven, and roast for 8 minutes (or longer if you prefer your lamb well done). Remove the lamb from the oven and let rest for 5 minutes before slicing.
Meanwhile, in a food processor combine the agave or honey, vinegar, lime juice, garlic, coriander and mint. Process till finely chopped. Start slowly drizzling in the olive oil whilst blending to make a sauce.
Slice the rack of lamb. Serve with the mint and coriander sauce spooned over each serving.
Cooked for extra time (8mins 8mins) but still underdone even though I like my meat medium rare.
Suggest increase oven time to at least 20mins.
For weight (750g) other recipes suggest 50mins in oven (no pan frying).
Herb accompaniment - delicious - 01 Apr 2013