Crown Roast of Lamb with Saffron Rice and Apricot-Mint Sauce

1 teaspoon unsalted butter

1 small red onion, peeled and diced small

3/4 cup dry red wine

3/4 cup red wine vinegar

1/3 cup apricot preserves

1/3 cup roughly chopped fresh mint

Kosher salt and freshly cracked black pepper to tasste For the Rice:

1 tablespoon unsalted butter

Large pinch of saffron (20 threads)

1 tablespoon ground coriander

1 small red onion, peeled, halved, and thinly sliced

1 1/2 cups long-grain white rice

3 cups water or chicken stock

1/4 cup sliced almonds, toasted in a dry skillet over medium heat, shaken frequently, until fragrant,

3 to 5 minutes

3 tablespoons roughly chopped fresh parsley

1 lamb rib crown roast (2 racks of lamb, about 1 1/2 pounds each, frenched and tied in a crown shape)

2 tablespoons olive oil

Kosher salt and freshly cracked black pepper to taste

2 tablespoons minced garlic

2 tablespoons freshly cracked coriander seeds (or 1 tablespoon ground coriander)

1/2 cup roughly chopped fresh parsley