Roasted Rack of Lamb

This dish looks beautiful enough for a dinner party but is simple enough for a weeknight meal too. It’ll make you look good either way. I skip the messy step of searing the lamb on the stovetop and just roast it in the oven. The spices crust onto the outside and the center ends up evenly medium-rare. The bed of vegetables under the meat both infuses it with flavor and ends up as a delicious side dish. One rack of lamb will provide two small chops per person if serving four—which is okay if you’re presenting this alongside lots of sides, but if you’re serving a crowd, you can cook up to three racks of lamb in a large roasting pan at one time. Ask your butcher to french the rack if you like the look of trimmed and pristine bones.

Fennel & Coriander Crusted Rack of Lamb with Caramelized Onions

Author: Lior Lev Sercarz, from "Mastering Spice" by Lior Lev Sercarz
Servings: 2 to 4
Category: Main Course

Ingredients

2 teaspoons cumin seeds (6 grams)
1 tablespoon plus 1 teaspoon coriander seeds (8 grams)
1 teaspoon black peppercorns, preferably Tellicherry (4 grams)
1 tablespoon plus 1 teaspoon fennel seeds (8 grams)
Coarsely grind together the cumin, coriander, peppercorns, and fennel. Or mix 13⁄4 teaspoons pre-ground cumin, 21⁄2 teaspoons pre-ground coriander, 3⁄4 teaspoon pre-ground black pepper, and 1 tablespoon pre-ground fennel.
1 frenched rack of lamb (13⁄4 pounds)
Kosher salt
6 tablespoons smooth Dijon mustard
Extra-virgin olive oil
2 medium yellow onions, halved and thinly sliced

Directions

For the lamb: Let the lamb sit at room temperature for 15 minutes before starting your prep work so that it can be at room temperature for 30 minutes total before roasting.
Preheat the oven to 400°F. Place the spice blend in a small bowl and stir in 11⁄2 teaspoons salt and the mustard. Spread the spice paste evenly all over the rack of lamb.
Lightly coat the bottom of a small roasting pan with oil (2 to 3 tablespoons). Spread the onions evenly over the pan and sprinkle with salt. Set the lamb over the onions, fat-side up.
Roast until a crust forms on the lamb and a meat thermometer inserted into the center registers 115° to 120°F for medium-rare, 35 to 40 minutes. Remove from the oven and let the lamb rest in the pan for 10 minutes before transferring it to a cutting board and slicing it into individual chops. Serve immediately, with the onions.