Coriander-Crusted Rack of Lamb with Shallot Jus
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. More Lamb Recipes
The shallot jus can be refrigerated overnight. Reheat before serving.
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.