Spice crusted roast rack of lamb with coriander and mint sauce

    35 min

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


    London, England, UK
    27 people made this

    Serves: 4 

    • 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 of lamb
    • salt and pepper to taste
    • 1 tablespoon olive oil
    • 1 tablespoon agave nectar or honey
    • 1 tablespoon rice wine vinegar
    • 1 lime, juiced
    • 2 cloves garlic
    • 50g fresh coriander
    • 50g fresh mint leaves
    • 125ml extra virgin olive oil

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat the oven to 200 C / Gas 6.
    2. 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.
    3. Rub the spice mixture over both sides of the rack of lamb to form a crust. Season both sides with salt and pepper.
    4. 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.
    5. 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.
    6. 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.
    7. Slice the rack of lamb. Serve with the mint and coriander sauce spooned over each serving.


    Spice crusted roast rack of lamb with coriander and mint sauce
    Spice crusted roast rack of lamb with coriander and mint sauce

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    Reviews in English (3)


    We had lamb chops but I made the herbed sauce so easy and delicious will make that again  -  01 Apr 2013


    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


    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.  -  16 Jul 2018  (Review from Allrecipes US | Canada)