Dining Tip: Hubert Keller's Rack of Lamb With Toasted Coriander

Note: This recipe originally appeared in the Sept. 30, 2011 issue of Wine Spectator, "French Cuisine, American Style."

Roasted Rack of Lamb With Toasted Cumin and Coriander

Recipe courtesy of chef Hubert Keller

• 1 tablespoon coriander seeds
• 2 tablespoons cumin seeds
• 1 rack of lamb
• 1/4 cup plus 1 tablespoon olive oil
• 3 tablespoons chopped fresh mint
• Salt and freshly ground black pepper
• 1 tablespoon honey
• 1/2 cup red wine
• 1/2 cup beef broth
• 1 tablespoon butter
• Mint sprigs for garnish

1. In a small sauté pan over medium-high heat, add coriander and cumin seeds. Toast 3 to 4 minutes or until fragrant and golden; keep moving the pan to prevent seeds from burning. Set aside.

2. Meanwhile, trim the lamb of any excess fat and, if not done by the butcher, scrape the bones clean. If desired, wrap each bone in foil to prevent burning.

3. Place a large piece of plastic wrap on a clean surface and place lamb rack in the middle, meaty side down. Combine 1/4 cup olive oil with 2 tablespoons of the coriander and cumin mixture and 2 tablespoons of the mint. Pour and rub in half the seasoning mix on one side of the rack of lamb. Turn the lamb over and do the same with the other side. Wrap the lamb in the plastic and refrigerate 12 hours or overnight.

4. Preheat oven to 400° F. Unwrap the lamb and scrape off most of the marinade. Season with salt and pepper. Heat a 12-inch ovenproof skillet over high heat until very hot. Add remaining tablespoon of oil. Add the lamb, meaty side down. Sear for 1 to 2 minutes or until browned, then flip over and brown the second side for 1 to 2 minutes.

5. Put the pan into the oven and bake 20 to 30 minutes or until it reaches the desired doneness (130° F to 135° F for medium-rare). Remove the lamb to a platter, cover with foil and set aside.

6. Pour out the fat from the skillet but leave any bits on the bottom. Put over medium-high heat. Add the honey and remaining coriander and cumin seeds. Cook for 1 minute, stirring constantly, until honey becomes golden. Add the red wine and remaining mint. Simmer for 5 to 7 minutes, until reduced by one-half, with a thick, syrupy consistency.

7. Add beef broth and bring to a boil over medium heat. Cook for 2 to 3 minutes. Whisk in butter. Strain the sauce through a fine mesh strainer and keep warm. Carve the lamb into chops and place on a serving platter. Sauce the lamb, then garnish with mint sprigs. Serves 2.