- 6
Ingredients
- 1 Tsp each cardamon, cumin, sesame seeds and mace
- 1/2 cinnamon stick
- 1/2 Tbsp crushed red pepper
- 1/2 Tbsp freshly grated nutmeg
- 1 cucumber
- 8 mint leaves
- salt and pepper
- 2 racks of lamb
- 4 tbsp olive oil
- 1 Tbsp veal demi0glace diluted with 2 cups water or 2 cups chicken broth
Preparation
Step 1
In a small, dry saute pan over medium heat, combine cardamom, cumin,
sesame, mace, cinnamon, pepper flakes and nutmeg; toast, stirring, until fra-
grant, 3-4 min. Cool, then with a mortar and pestle, grind spices into a fine
powder. -In a food processor, puree cucumber and mint. Pour mixture into a fine-
mesh sieve and press on solids; discard liquid. Season cucumber relish with
salt and pepper; refrigerate. Preheat oven to 400@F. Season lamb generously
with spice blend, salt and pepper. In a large ovenproof saute pan over medium-
high heat, warm 2 Tbs. oil until nearly smoking. Working in batches, arrange
chops in pan (do not overcrowd) and brown 3-5 min. per side, adding more
oil to pan as needed. Arrange all chops in pan, transfer to oven and roast
until meat is lightly springy when pressed for rare to medium-rare, 6-8 min., or
until done to your liking. Transfer chops to a warmed platter. Set pan. over
medium heat. Skim fat from pan, add demi-glace mixture and bring to a sim-
mer, stirring to scrape up any browned bits. Adjust seasonings with salt and
pepper. Serve chops with pan sauce and cucumber relish alongside.