Spice-Crusted Roast Rack Of Lamb With Cilantro-Mint Sauce

• 1 1/2 tablespoons coriander seeds
• 1 1/2 tablespoons caraway seeds
• 1 1/2 tablespoons cumin seeds
• 1 teaspoon cayenne pepper
• 1 (8 bone) rack lamb ribs
• salt and ground black pepper to taste
• 1 tablespoon olive oil
• 2 small bunches fresh mint
• 1 bunch fresh cilantro
• 1 lime, juiced
• 1 tablespoon agave nectar
• 1 tablespoon rice wine vinegar
• 2 cloves garlic
• salt and ground black pepper to taste
• 1/2 cup extra-virgin olive oil

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Heat a dry saucepan over medium-high heat. Add coriander, caraway, and cumin seeds; toast until smoky, about 2 minutes. Transfer to a mortar and pestle and roughly grind the spices together.
3. Rub spices over both sides of the lamb; pat down to make a crust. Season with salt and pepper.
4. Heat 1 tablespoon olive oil in an oven-proof skillet over medium-high heat. Add lamb, fat-side down. Cook, flipping halfway, until both sides are browned, about 5 minutes. Immediately transfer the skillet to the oven.
5. Roast lamb in the preheated oven until no longer red in the center, about 8 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Remove from oven and let rest, about 5 minutes.
6. Combine mint, cilantro, lime juice, agave nectar, vinegar, and garlic in a food processor. Season with salt and pepper. Process until finely chopped. Slowly drizzle in 1/2 cup olive oil while blending to make the sauce.
7. Slice the rack of lamb. Spoon the mint and coriander sauce over each serving.

coriander seeds, caraway seeds, cumin seeds, cayenne pepper, rack lamb ribs, salt, olive oil, mint, fresh cilantro, lime, nectar, rice wine vinegar, garlic, salt, extravirgin olive oil

Taken from www.allrecipes.com/recipe/262583/spice-crusted-roast-rack-of-lamb-with-cilantro-mint-sauce/ (may not work)