Ingredients

The following ingredients have 4 Servings
  • 1 Tbs. cardamom pods
  • 1 Tbs. cumin seeds
  • 1 Tbs. sesame seeds
  • 1 Tbs. mace
  • 1/2-inch piece of cinnamon stick
  • 1/2 Tbs. crushed red pepper flakes
  • 1/2 Tbs. freshly grated nutmeg<br>
  • 1 cucumber, peeled, seeded and roughly chopped
  • 8 mint leaves
  • Salt and freshly ground pepper, to taste
  • 2 racks of lamb, each cut into 2-rib chops
  • 2 to 4 Tbs. olive oil
  • 1 Tbs. veal demi-glace diluted with 2 cups <br> water, or 2 cups lightly salted chicken stock

Instruction

  • To make the seven-spice blend, in a small, dry sauté pan over medium heat, combine the cardamom, cumin, sesame, mace, cinnamon, red pepper flakes and nutmeg. Toast the spices, stirring often, until they are fragrant and turn golden, 3 to 4 minutes. Transfer to a mortar and pestle, let cool for a few minutes and then grind the spices into a fine powder.
  • In a food processor, puree the cucumber and mint. Pour the mixture into a fine-mesh sieve set over a bowl and press on the solids to extract the liquid. Discard the liquid. Transfer the cucumber relish to a small bowl, season with salt and pepper, and refrigerate until ready to use.
  • Preheat an oven to 400ºF.
  • Season the lamb generously with the spice blend, salt and pepper. In a large ovenproof sauté pan over medium-high heat, warm 2 Tbs. of the oil until nearly smoking. Working in batches, arrange the chops in the pan (do not overcrowd) and brown for 3 to 5 minutes per side, adding more oil to the pan as needed. To prevent splattering, cover the pan with a splatter screen while browning the chops.
  • When all the chops are browned, return them to the pan, transfer to the oven and roast until the meat is lightly springy when pressed for rare to medium-rare, 6 to 8 minutes, or until done to your liking. Transfer the chops to a warmed platter.
  • Set the pan over medium heat, skim off the fat and add the demi-glace mixture. Bring to a simmer, stirring to scrape up the browned bits, and cook until the sauce is reduced to 1 cup, 5 to 6 minutes. Taste and adjust the seasonings with salt and pepper.
  • Serve the chops with the pan sauce and cucumber relish alongside.