Spice-Crusted Roast Rack of Lamb with Cilantro-Mint Sauce Recipe

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.