Prep Time: 15 minutes | Cook Time: 22–26 minutes | Servings: 4
Ingredients
- 2 (1 1/2-pound) 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, for serving
Instructions
- Preheat Oven: Set the oven to 450°F and line a rimmed baking sheet with aluminum foil.
- Season the Lamb: Sprinkle both racks evenly with kosher salt.
- Crush the Spices: Using a mortar and pestle, crush the peppercorns, coriander seeds, and fennel seeds. (Alternatively, place them in a zip-top bag and crush with the bottom of a skillet.)
- Make the Spice Paste: In a small bowl, stir together the crushed spices, olive oil, honey, and cinnamon until a thick paste forms.
- Coat the Lamb: Place the racks fat-side up on the prepared sheet. Rub the spice paste evenly over the top side of each rack.
- Roast: Roast for 22–26 minutes, or until deep golden brown and an internal temperature of 125°F for medium-rare. Tent with foil after 20 minutes if the crust is browning too quickly.
- Rest: Transfer the racks to a cutting board and let rest for 10 minutes.
- Slice and Serve: Cut between the rib bones to create individual chops. Arrange on a platter and sprinkle with flaky sea salt. Serve hot.
Serving Tip
Pair with roasted carrots, couscous, or a bright herb salad to complement the warm spice crust.
