Preparation Finely grind coriander, cumin, and caraway seeds in grinder, then transfer to a small bowl. Add butter, cilantro, red-pepper flakes, salt, zest, and lemon juice and stir until combined well. Mound butter in center of a sheet of wax paper or plastic wrap. Using sheet as an aid, form into a 3 1/2-inch log. Chill, wrapped in wax paper, until firm, at least 1 hour. Cooks' note:Butter can be chilled, wrapped well, up to 1 day.
Preparation Finely grind coriander, cumin, and caraway seeds in grinder, then transfer to a small bowl. Add butter, cilantro, red-pepper flakes, salt, zest, and lemon juice and stir until combined well. Mound butter in center of a sheet of wax paper or plastic wrap. Using sheet as an aid, form into a 3 1/2-inch log. Chill, wrapped in wax paper, until firm, at least 1 hour. Cooks' note:Butter can be chilled, wrapped well, up to 1 day.