Spice-Crusted Rack of Lamb

• 1 rack of lamb (8 ribs, about 1 1/4 pounds), frenched
• Coarse salt and freshly ground pepper
• 1/4 cup yellow mustard seeds
• 2 teaspoons fennel seeds
• 1 tablespoon olive oil
• Herb Oil (recipe follows), for serving
• 1 cup mint leaves
• 1/2 cup flat-leaf parsley leaves
• 1/2 cup extra-virgin olive oil
• 1/4 teaspoon coarse salt
• (makes about 1 cup)

1. Preheat the oven to 375F.
2. Cut the rack into 2 4-rib pieces, and season the meat generously with salt and pepper.
3. Toast the mustard and fennel seeds in a large seasoned cast-iron (or ovenproof) skillet over medium heat, stirring constantly, until fragrant, 1 to 2 minutes.
4. Transfer to a plate to cool slightly.
5. Heat the oil in the skillet until hot but not smoking.
6. Place 1 piece of lamb in the skillet, bone side down, and brown all over, 1 to 2 minutes per side.
7. Transfer to a plate; repeat with the remaining piece of lamb.
8. Roll the meat in spices to coat (do not coat the cut sides on either end).
9. Return the meat to the skillet; transfer to the oven.
10. Roast the meat until an instant-read thermometer inserted into the center (avoiding the bones) registers 135F, for medium-rare, 18 to 24 minutes.
11. Remove the meat from the skillet, and let stand at least 10 minutes.
12. Cut the meat into individual or double chops, and cross the bones, if desired.
13. Serve with herb oil.
14. Bring a small saucepan of water to a boil.
15. Prepare an ice-water bath.
16. Add the mint and parsley to the boiling water; cook 30 seconds.
17. Drain, and plunge the herbs into ice-water bath immediately.
18. Wrap the herbs in a paper towel; squeeze out as much liquid as possible.
19. Puree the herbs with the oil in a blender until well blended, about 3 minutes.
20. Stir in the salt.

rack of lamb, salt, yellow mustard seeds, fennel seeds, olive oil, oil, mint leaves, flatleaf parsley, extravirgin olive oil, coarse salt

Taken from www.epicurious.com/recipes/food/views/spice-crusted-rack-of-lamb-392548 (may not work)