Spice-Rubbed Rack of Lamb

Name: Spice-Rubbed Rack of Lamb
Prep time: 10 min
Total time: 50 min
Ingredients: 2 teaspoons whole cumin seeds; 2 teaspoons whole coriander seeds; 1 8-rib rack of lamb (about 2 pounds); Coarse salt and freshly ground pepper; 1 tablespoon safflower oil; Herbed Rice with Dates and Pomegranate, for serving

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Prep Time: 10 minutes

Total: 50 minutes

Author : Martha Stewart

Ingredients

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2 teaspoons whole cumin seeds2 teaspoons whole coriander seeds1 8-rib rack of lamb (about 2 pounds)Coarse salt and freshly ground pepper1 tablespoon safflower oilHerbed Rice with Dates and Pomegranate, for serving

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Instructions

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Step 1

Preheat oven to 400 degrees. Toast both seeds in a small skillet over medium-high heat until fragrant, about 1 minute. Let cool. Transfer to a resealable plastic bag and crush with a rolling pin.

Step 2

Season lamb with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Swirl in oil. Sear lamb until golden brown on all sides, about 10 minutes. Transfer to a platter.

Step 3

Pour off fat from pan; wipe clean. Pat seeds all over lamb. Return to pan. Roast in oven until a thermometer inserted in thickest part (avoiding bone) registers 130 degrees for medium-rare, 18 to 20 minutes. Transfer to a cutting board; let rest 10 minutes before slicing between bones into chops and serving with rice.