Ingredients
Lamb
1 tablespoon coriander
1 1/4 teaspoon cumin
1 teaspoon brown mustard seed
1 clove
1/2 teaspoon salt
1/4 teaspoon black pepper
3 1/2 tablespoons olive oil
3 frenched racks of lamb (8 ribs and 1 1/2 lb each rack), trimmed mostly of fat, then brought to room temperature
Mint-Coriander Sauce
2 ounces (half bunch each) mint and coriander(cilantro)
1/3-cup boiling water
1-tablespoon sugar
1/3-cup cider vinegar
¼ teaspoon sea salt
Special equipment: instant-read thermometer, cast-iron skillet (optional)
Preparation
Heat skillet over medium high until hot but not smoking, add corriander, cumin, brown mustard, and clove. Roast for 3-4, adjusting heat to avoid burning, smell should be appaerent.
Pour into mortar and pestel add 2 tablespoons olive oil, mash into a paste.
Place oven rack to middle, set to 400F (200C).
Season lamb with salt and pepper,score, add remaining oil to a large heavy skillet over moderately high heat, not smoking. then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.
Spread fatty sides with spice paste, some on meat sides.
Roast lamb until thermometer inserted diagonally 2 inches into center (avoiding the bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board with tongs. Rest for 10 minutes, then slice
