Lamb Rib Chops With Seven Spices
This aromatic seven-spice lamb chop recipe is a delightful combination of flavors that will transport your taste buds on a culinary journey. From the exotic blend of spices to the refreshing cucumber-mint relish, every element of this dish is designed to tantalize your senses. Whether you're looking to impress guests or simply treat yourself to a special meal, these perfectly cooked lamb chops with a flavorful pan sauce are sure to delight.
— Constant Cookbook
Ingredients
- 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
- 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
- water, or 2 cups lightly salted chicken stock
Instructions
- 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.
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