Kryddskorpad lammracks

Ingredients for Spice-Crusted Rack of Lamb

• 2 tablespoons whole coriander seeds

• 4 teaspoons black peppercorns

• 2 teaspoons cumin seeds

• 12 hela kryddnejlikor

• 1 teaspoon ground turmeric

• 3/4 teaspoons cardamom seeds (from whole green pods)

• 45ml vegetable oil

• 900g meaty lamb neck bones

• 2 celery stalks, chopped

• 160g chopped onion

• 8 large garlic cloves, chopped

• 2 tablespoons chopped peeled fresh ginger

• 3 small bay leaves, crumbled

• 2 large plum tomatoes, chopped

• 1200ml canned low-salt chicken broth

• 1/2 cup dry white wine

• 1/4 cup chopped fresh mint

• 3 575g 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; saut&é until brown, about 10 minutes. Add celery, onion, garlic, ginger and bay leaves. Reduce heat to medium; saut&é 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 204°C 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 centre registers 52°C for rare, about 25 minutes.

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

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