Spice-Crusted Rack of Lamb

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. 1.

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

   5 min

2. 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. 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. 4.

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

   10 min