Rack of Lamb with Spice and Pepper Crust

• 1 1 1/4- to 1 1/2-pound rack of lamb, trimmed
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon green peppercorns
• 2 large garlic cloves, chopped
• 1 tablespoon grated orange peel
• 1 tablespoon extra-virgin olive oil

1. Preheat oven to 450F.
2. Sprinkle lamb with salt and pepper.
3. Enclose cumin, coriander, and peppercorns in small resealable plastic bag.
4. Using mallet, coarsely crush seeds and peppercorns.
5. Add garlic, orange peel, and oil to bag and mash to coarse paste.
6. Smear paste over meat portion of lamb.
7. Place lamb, paste side up, in small baking pan.
8. Roast lamb 10 minutes.
9. Reduce heat to 400F.
10. Continue to roast until thermometer inserted into lamb registers 135F for medium-rare, about 15 minutes longer.
11. Cut lamb between bones into chops and serve.

rack of lamb, cumin seeds, coriander seeds, green peppercorns, garlic, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/rack-of-lamb-with-spice-and-pepper-crust-5915 (may not work)