Lamb Rib Chops with Seven Spices
Ingredients for and preparation of the seven spice blend
1 tbl. cardomom
1 tbl. cumin
1 tbl. sesame seeds
1 tbl. mace
1 tsp cinnamon
1/2 tbl. crushed red pepper flakes
1/2 tbl nutmeg
Mix all together thoroughly
Ingredients for and preparation of the cucumber relish
1 cucumber, peeleed seeded and roughly chopped
8 fresh mint leaves
Salt and freshly ground pepper, to taste
In a food processor, puree the cucmber and mint. Pour the mixture into a fine-mesh sieve, set over a small bowl; discard the liquid. Season with salt and pepper to taste and refrigerate until ready to serve.
Ingredients for the sauce
1 1/2 tbl. chicken or veal demi-glace dissolved in 2 cups of water or chicken stock
For the lamb
2 racks of lamb cut into 2-rib chops
2 to 4 tbl olive oil
Preparation
Preheat oven to 400F.
Season the lamb chops generously with the seven spice blend, salt and pepper. In a large sauté pan, add sufficient olive oil and, when hot, nearly smoking, sauté the chops, working in batches, and brown for 2 to 3 minutes per side. Transfer the pan to the oven and roast until lamb is cooked to your taste. Transfer lamb to a warm platter and cover loosely with foil.
Set the pan over medium heat, skim off fat and add the demi-glace mixture. Bring to a simmer and deglaze the pan. Bring to a boil and reduce to desired consistency.
On January 1, 2018 we served the above recipé with the Lentil Dal recipé (See Old Recipés - Breads, Vegetables and Salads ) and basmati rice.
1 tbl. cardomom
1 tbl. cumin
1 tbl. sesame seeds
1 tbl. mace
1 tsp cinnamon
1/2 tbl. crushed red pepper flakes
1/2 tbl nutmeg
Mix all together thoroughly
Ingredients for and preparation of the cucumber relish
1 cucumber, peeleed seeded and roughly chopped
8 fresh mint leaves
Salt and freshly ground pepper, to taste
In a food processor, puree the cucmber and mint. Pour the mixture into a fine-mesh sieve, set over a small bowl; discard the liquid. Season with salt and pepper to taste and refrigerate until ready to serve.
Ingredients for the sauce
1 1/2 tbl. chicken or veal demi-glace dissolved in 2 cups of water or chicken stock
For the lamb
2 racks of lamb cut into 2-rib chops
2 to 4 tbl olive oil
Preparation
Preheat oven to 400F.
Season the lamb chops generously with the seven spice blend, salt and pepper. In a large sauté pan, add sufficient olive oil and, when hot, nearly smoking, sauté the chops, working in batches, and brown for 2 to 3 minutes per side. Transfer the pan to the oven and roast until lamb is cooked to your taste. Transfer lamb to a warm platter and cover loosely with foil.
Set the pan over medium heat, skim off fat and add the demi-glace mixture. Bring to a simmer and deglaze the pan. Bring to a boil and reduce to desired consistency.
On January 1, 2018 we served the above recipé with the Lentil Dal recipé (See Old Recipés - Breads, Vegetables and Salads ) and basmati rice.