A gorgeously spiced rack of lamb is seared and then finished in the oven, served with a quick and easy coriander mint sauce

Directions

Preheat the oven to 400 degrees F (200 degrees C).

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.

Rub spices over both sides of the lamb; pat down to make a crust. Season with salt and pepper.

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.

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.