CORIANDER LAMB RACK WITH BLACKBERRY SAUCE

Steps:

• Preheat the oven to 425.
• Combine blackberries, broth, honey and cardamom in a saucepand and bring to a boil.
• simmer for 3-5 minutes.
• crush the blackberries with a fork.
• Place berry sauce in a blender and blend until smooth.
• Place coriander and peppercorns in a grinder or food processor, pulse until coarsely ground.
• stir in salt.
• brush lamb with olive oil and rub coriander mixture onto lamb.
• Wrap the the ends of bones with fiol and place lamb fat side down in a roasting pan coated with cooking spray.
• roast for 18 minutes or until the meat thermometer reaches 135 degrees.
• let stand for 5 minutes.
• Stir berry mixture into roasting pan, scraping up browned bits from bottom.
• drain sauce from roasting pan and pour into a saucepan.
• boil and reduce to a simmer for 1-2 minutes.
• spoon sauce onto serving plate and top with lamb.
• excellent with rice pilaf as a side.