Spice-Crusted Rack of Lamb |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A small coffee or spice mill makes grinding the whole spices very easy. Serve the lamb with the Indian Ratatouille and basmati rice. Pour a spicy red wine such as Syrah or Zinfandel. Ingredients:
2 tablespoons whole coriander seeds |
4 teaspoons black peppercorns |
2 teaspoons cumin seeds |
12 whole cloves |
1 teaspoon ground turmeric |
3/4 teaspoon cardamom seeds (from whole green pods) |
3 tablespoons vegetable oil |
2 pounds meaty lamb neck bones |
2 celery stalks, chopped |
1 cup chopped onion |
8 large garlic cloves, chopped |
2 tablespoons chopped peeled fresh ginger |
3 small bay leaves, crumbled |
2 large plum tomatoes, chopped |
5 cups canned low-salt chicken broth |
1/2 cup dry white wine |
1/4 cup chopped fresh mint |
3 1 1/4-pound lamb racks |
Directions:
1. Blend all spices to powder in grinder or mill. Transfer spice rub to small bowl.
2. Heat oil in heavy large pot over medium-high heat. Add bones; saut&é until brown, about 10 minutes. Add celery, onion, garlic, ginger and bay leaves. Reduce heat to medium; saut&é until celery is tender, about 5 minutes. Mix in tomatoes and 2 tablespoons spice rub; stir 2 minutes. Add broth, wine and mint. Bring to boil. Reduce heat to medium-low; cover and simmer 1§ hours. Strain into medium saucepan, pressing hard on solids in sieve. Spoon fat off top of broth; reserve fat for use with lamb. Boil broth until reduced to 1§ cups, about 25 minutes. Season sauce to taste with salt and pepper; set aside.
3. Brush each lamb rack with some of reserved lamb fat. Sprinkle each rack with salt and pepper; rub each with 1 tablespoon spice rub. Place on rimmed baking sheet. Let stand at room temperature 2 hours. (Sauce and lamb can be prepared 1 day ahead. Cover separately; chill. Bring lamb to room temperature before continuing.) Preheat oven to 400°F Heat large skillet over high heat. Sear 1 lamb rack on all sides until brown, about 8 minutes. Return to baking sheet. Repeat with remaining lamb racks. Roast lamb until thermometer inserted into center registers 125°F for rare, about 25 minutes.
4. Rewarm sauce. Cut lamb between bones into chops. Divide lamb among 6 plates. Spoon sauce over lamb.
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