Rosemary and Coriander Crusted Rack of Lamb
Serves: 6 to 8
  • 2 lamb racks, trimmed and Frenched
  • 1 tablespoon coriander seeds
  • 1½ teaspoons black peppercorns
  • 1½ teaspoons kosher salt
  • 2 tablespoons finely chopped fresh rosemary
  • Zest from one lemons
  • Olive oil, for drizzling
  1. Rinse lamb and pat dry with paper towels.  Toast the coriander seeds in a dry pan over medium heat until fragrant; about 1 to 2 minutes. Transfer toasted coriander seeds and black pepper to a spice grinder (or with mortal and pestle) and finely grind. Transfer to a small bowl and stir in the salt, chopped rosemary, and lemon zest. Rub over the meat of lamb racks using all the seasoning. Marinate/cure in refrigerator for at least 4 hours and as long as overnight loosely covered with plastic wrap. Remove from refrigerator 45 minutes before grilling to take the chill off the meat.
  2. Set up grill for two heat zones – both direct and indirect cooking over medium-high heat. Brush and oil the grates when ready to grill.
  3. Drizzle olive oil over both sides of the meat and then lightly cover the bare lamb bones with foil to keep them from burning.  Place the racks fat side up on the direct side of the grill.  Cook for 8 minutes; flip and cook for 2 minutes to get a little char on the crust - beware of flare ups. Then stand ribs on end, leaning against each other, and brown the ends for a couple minutes. Move to the indirect side of the grill, cover and continue cooking for about another 10 minutes.  The lamb will be done when the internal temperature of the meat reaches be 130°F for medium-rare. Remove from grill and let stand for 5 minutes before cutting into portion size chops.
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