Coriander lamb rack with blackberry sauce

i found this recipe in the november (2003) issue of health magazine, when i was searching for an impressive meal to fix for a date. this did the trick. i hope you enjoy as much as we did.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1⁄2 cup blackberry
• 1⁄4 cup fat free chicken broth
• 2  teaspoons honey
• 1  pinch cardamom
• 1  teaspoon  coriander seed
• 1  tablespoon black peppercorns
• 1  teaspoon kosher salt
• 1 1⁄2 lbs racks of lamb, frenched and trimmed
• 4  teaspoons olive oil
•  cooking spray

Directions

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