Rack of Lamb with Spice Crust

Rack of lamb is truly a special-occasion treat. Usually, you need to order it through a butcher, at the supermarket or in a butcher shop. Ask him to "french" the bones. This means removing excess meat and fat from the bones, which looks nice and makes the chops dainty and neat to eat. It's important to let the meat "rest" for 10 minutes before serving (it will finish cooking and reabsorb juices). This time also lets you pull together the final elements of the meal.

1 rack of lamb (8 ribs), frenched (~ 1¼ lb)
coarse sea salt
black pepper, freshly cracked
¼ cup yellow mustard seeds
2 tsp. fennel seeds
1 Tbsp. extra-virgin olive oil
1 recipe Oregano Oil

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Cut the rack into two 4-rib pieces, and season the meat generously with salt and pepper.

Toast the mustard and fennel seeds in a large seasoned cast-iron (or ovenproof) skillet over medium heat, stirring constantly, until fragrant, 1-2 minutes. Transfer to a plate to cool slightly.

Heat oil in skillet until hot but not smoking. Place 1 piece of lamb in skillet, bone side down, and brown all over, 1-2 minutes per side. Transfer to a plate; repeat with remaining piece of lamb. Roll meat in spices to coat (do not coat the cut sides on either end).

Return meat to skillet, and transfer to oven. Roast meat until an instant-read thermometer inserted into center (avoiding the bones) registers 135°F, or medium-rare, 18-24 minutes.

Remove meat from skillet, and let stand at least 10 minutes. Cut meat into individual or double chops, and cross the bones, if desired. Serve with herb oil.

Makes 2 servings.