My F&W
quick save (...)
Coriander-Crusted Rack of Lamb with Shallot Jus
© Con Poulos

Coriander-Crusted Rack of Lamb with Shallot Jus

  • ACTIVE: 40 MIN
  • TOTAL TIME: 1 HR 25 MIN
  • SERVINGS: 4

At Lilette in New Orleans, chef John Harris uses coriander seeds to make a simple, citrusy crust for his French-influenced rack of lamb. Behroush Sharifi's coriander seeds are small, so they cling to the meat; other coriander seeds tend to be larger, so they need to be coarsely ground before they are packed on.

  1. 5 tablespoons cold unsalted butter, cut into tablespoons
  2. 2 tablespoons extra-virgin olive oil
  3. 4 large shallots, finely chopped
  4. 2 cups beef stock or low-sodium broth
  5. 1/2 cup dry red wine, such as Cabernet Sauvignon
  6. 1 teaspoon thyme leaves
  7. Salt and freshly ground pepper
  8. One 3 1/2- to 4-pound, 8-rib rack of lamb, frenched
  9. 2 tablespoons vegetable oil
  10. 3 tablespoons coriander seeds
  1. In a medium saucepan, melt 1 tablespoon of the butter in the olive oil. Add the chopped shallots and cook over high heat, stirring a few times, until richly browned, about 5 minutes. Add the beef stock, red wine and thyme leaves and boil over high heat until reduced to 1 cup, about 10 minutes. Strain the shallot jus into a small saucepan. Whisk in the remaining 4 tablespoons of butter, 1 tablespoon at a time. Season with salt and pepper.
  2. Preheat the oven to 400°. Season the lamb with salt and pepper. In a large ovenproof skillet, heat 1 tablespoon of the vegetable oil until shimmering. Add the lamb fat side down, and cook over moderately high heat, turning once, until browned all over, about 8 minutes.
  3. Transfer the lamb to a large plate and let stand for 10 minutes. Using a mortar and pestle or spice grinder, coarsely crush the coriander seeds. Spread the coriander on a plate. Rub the lamb all over with the coriander, pressing to adhere.
  4. Pour off any fat in the skillet. Add the remaining 1 tablespoon of vegetable oil and heat until shimmering. Set the lamb in the skillet, fat side down, and transfer the skillet to the oven. Roast for about 22 minutes, turning the lamb halfway through, until the meat is medium-rare and an instant-read thermometer inserted in the thickest part registers 125°. Transfer the lamb to a carving board and let rest for 10 minutes.
  5. Gently reheat the jus, stirring, until hot; do not let it boil. Cut the rack between the ribs and arrange the chops on plates. Serve, passing the shallot jus at the table.
Make Ahead The shallot jus can be refrigerated overnight. Reheat before serving. Serve With Roasted potatoes.

Suggested Pairing

Chinon, made with the Cabernet Franc grape in the Loire Valley, typically has savory herbal notes alongside dense berry flavors, making it a nice match for gamey meats such as lamb.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.