Spice-Crusted Rack of Lamb
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.Prep Time: 2 hours 30 minutes
Cook Time: 1 hours 15 minutes
Total Time: 3 hours 45 minutes
- 2 tbsp whole coriander seeds
- 4 tbsp black peppercorns
- 2 tsp cumin seeds
- 12 whole cloves
- 1 tsp. ground turmeric
- 3/4 tbsp cardamom seeds (from whole green pods)
- 3 tbsp vegetable oil
- 2 pounds meaty lamb neck bones
- 2 celery stalks, chopped
- 1 cup chopped onion
- 8 large garlic cloves, chopped
- 2 tbsp. chopped fresh ginger
- 3 small bay leaves, crumbled
- 2 large plum tomatoes, chopped
- 5 cups chicken broth
- 1/2 cup dry white wine
- 1/4 cup chopped fresh mint
- 3 1-1/4-pound lamb racks
Blend all spices to powder in grinder or mill. Transfer spice rub to small bowl.
Heat oil in heavy large pot over medium-high heat. Add bones; sauté until brown, about 10 minutes. Add celery, onion, garlic, ginger and bay leaves. Reduce heat to medium; sauté 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.
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.
Rewarm sauce. Cut lamb between bones into chops. Divide lamb among 6 plates. Spoon sauce over lamb.
Bon Appétit | January 2000