Spice-Crusted Rack of Lamb

Name: Spice-Crusted Rack of Lamb
Prep time: 2 h 30 min
Cook time: 2 h 35 min
Total time: 5 h 5 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 tablespoons whole coriander seeds; 4 teaspoons black peppercorns; 2 teaspoons cumin seeds; 12 whole whole cloves; 1 teaspoon ground turmeric; ¾ teaspoon cardamom seeds (from whole green pods); 3 tablespoons vegetable oil; 2 pounds meaty lamb neck bones; 2 stalks celery stalks, chopped; 1 cup chopped onion; 8 cloves large garlic cloves, chopped; 2 tablespoons chopped peeled fresh ginger; 3 leaves small bay leaves, crumbled; 2 large large plum tomatoes, chopped; 5 cups canned low-salt chicken broth; ½ cup dry white wine; ¼ cup chopped fresh mint; 3 racks 1 1/4-pound lamb racks

An elegant and aromatic rack of lamb crusted with a blend of Indian-inspired spices including coriander, cumin, and cardamom. Served with a rich, flavorful sauce made from lamb bones, vegetables, and fresh herbs.

6 servings

4 hr 55 min

Published October 4, 2025

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Ingredients

•2 tablespoons whole coriander seeds
•4 teaspoons black peppercorns
•2 teaspoons cumin seeds
•12 whole whole cloves
•1 teaspoon ground turmeric
•¾ teaspoon cardamom seeds (from whole green pods)
•3 tablespoons vegetable oil
•2 pounds meaty lamb neck bones
•2 stalks celery stalks, chopped
•1 cup chopped onion
•8 cloves large garlic cloves, chopped
•2 tablespoons chopped peeled fresh ginger
•3 leaves small bay leaves, crumbled
•2 large large plum tomatoes, chopped
•5 cups canned low-salt chicken broth
•½ cup dry white wine
•¼ cup chopped fresh mint
•3 racks 1 1/4-pound lamb racks

Cooking Instructions

1.
Blend all spices to powder in grinder or mill. Transfer spice rub to small bowl.
5 min
2.
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.
120 min
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.
160 min
4.
Rewarm sauce. Cut lamb between bones into chops. Divide lamb among 6 plates. Spoon sauce over lamb.
10 min

Ingredients

•2 tablespoons whole coriander seeds

•4 teaspoons black peppercorns

•2 teaspoons cumin seeds

•12 whole whole cloves

•1 teaspoon ground turmeric

•¾ teaspoon cardamom seeds (from whole green pods)

•3 tablespoons vegetable oil

•2 pounds meaty lamb neck bones

•2 stalks celery stalks, chopped

•1 cup chopped onion

•8 cloves large garlic cloves, chopped

•2 tablespoons chopped peeled fresh ginger

•3 leaves small bay leaves, crumbled

•2 large large plum tomatoes, chopped

•5 cups canned low-salt chicken broth

•½ cup dry white wine

•¼ cup chopped fresh mint

•3 racks 1 1/4-pound lamb racks

Cooking Instructions

Blend all spices to powder in grinder or mill. Transfer spice rub to small bowl.

5 min

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.

120 min

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.

160 min

Rewarm sauce. Cut lamb between bones into chops. Divide lamb among 6 plates. Spoon sauce over lamb.

10 min