1.   Remove pan from oven and, using a large spoon or spatula, carefully rub the outside of the antelope racks with the ground coriander seeds.

2.   Rub the outside of the chickens with any remaining mixture and sprinkle with additional salt and pepper if desired.

3.   Rub the outside of the meat with Dijon mustard, then press the spice mixture into the surface.

4.   Rub the outside of the chicken with the ground spices and juice in the small bowl.

5.   Using a vegetable peeler or a paring knife, peel the pears, and rub the outside with cut lemons to prevent them from turning brown.