Spice-crusted Rack Of Lamb

2 (about 1 ½-lb.) racks of lamb, frenched

1 tablespoon kosher salt

1 tablespoon. black peppercorns

1 tablespoon coriander seeds

2 teaspoons fennel seeds

2 tablespoons olive oil

1 tablespoon honey

2 teaspoons ground cinnamon (such as Ceylon)

Flaky sea salt

Preheat oven to 450°F. Sprinkle lamb evenly with kosher salt. Grind peppercorns, coriander seeds, and fennel seeds with a mortar and pestle until coarsely crushed. (Alternatively, place spices in a small ziplock plastic bag, and crush using the bottom of a skillet.) Stir together crushed spices, olive oil, honey, and ground cinnamon in a small bowl to form a thick paste.
Place lamb, fat side up, on an aluminum foil–lined rimmed baking sheet. Rub top side of lamb evenly with spice mixture. Roast in preheated oven until deep golden brown and a meat thermometer inserted into thickest portion of lamb registers 125°F for medium-rare, 22 to 26 minutes, tenting with foil after 20 minutes if needed to prevent excess browning. Transfer lamb to a cutting board, and let rest 10 minutes.
3Cut lamb between rib bones to separate into chops. Arrange lamb chops on a serving platter, and sprinkle with flaky sea salt to taste. Serve hot.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍖Meat Dish

CuisineMediterranean

Occasions🍽️Dinner Party🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 45m