Garam Masala Crusted Rack Of Lamb With Mint-Coriander Sauce

• Lamb
• t tablespoon coriander
• t 1/4 teaspoon cumin
• t teaspoon brown mustard seed
• t clove
• t/2 teaspoon salt
• t/4 teaspoon black pepper
• t 1/2 tablespoons olive oil
• t 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
• t ounces (half bunch each) mint and coriander(cilantro)
• t/3-cup boiling water
• t-tablespoon sugar
• t/3-cup cider vinegar
• t/4 teaspoon sea salt
• Special equipment: instant-read thermometer, cast-iron skillet (optional)

1. 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.
2. Pour into mortar and pestel add 2 tablespoons olive oil, mash into a paste.
3. Place oven rack to middle, set to 400F (200C).
4. 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.
5. Spread fatty sides with spice paste, some on meat sides.
6. Roast lamb until thermometer inserted diagonally 2 inches into center (avoiding the bone) registers 130u0b0F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board with tongs. Rest for 10 minutes, then slice

coriander, cumin, brown mustard seed, clove, salt, black pepper, olive oil, lamb, mint, boiling water, sugar, cider vinegar, salt, read thermometer

Taken from www.epicurious.com/recipes/member/views/garam-masala-crusted-rack-of-lamb-with-mint-coriander-sauce-50184935 (may not work)