A small coffee or spice mill makes grinding the whole spices really simple. Serve the lamb with the Indian Ratatouille and basmati rice. Put a spicy red white wine such as Syrah or Zinfandel.
Components: 3 little bay leaves, collapsed,4 teaspoons black peppercorns,2 celery stalks, chopped,2 teaspoons cumin seeds,1/ 2 cup dry white wine,2 tablespoons sliced peeled fresh ginger,1/ 4 cup chopped fresh mint,8 large garlic cloves, chopped,1 teaspoon ground turmeric,2 pounds meaty lamb neck bones,5 cups canned low-salt chicken broth,1 cup chopped onion,2 large plum tomatoes, chopped,3 1 1/4- pound lamb racks,3/ 4 teaspoon cardamom seeds (from whole green pods),3 tablespoons grease,2 tablespoons entire coriander seeds
Directions: 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. Include bones; saut & é till brown, about 10 minutes. Add celery, onion, garlic, ginger and bay leaves. Decrease heat to medium; saut & é up until celery hurts, about 5 minutes. Mix in tomatoes and 2 tablespoons spice rub; stir 2 minutes. Add broth, white wine and mint. Give boil. Decrease heat to medium-low; cover and simmer 1 § hours. Pressure into medium saucepan, pressing hard on solids in sieve. Spoon fat off top of broth; reserve fat for usage with lamb. Boil broth up until decreased to 1 § cups, about 25 minutes. Season sauce to taste with salt and pepper; set aside., Brush each lamb rack with a few of reserved lamb fat. Spray each rack with salt and pepper; rub each with 1 tablespoon spice rub. Put on rimmed baking sheet. Let stand at space temperature 2 hours. (Sauce and lamb can be prepared 1 day ahead. Cover separately; chill. Bring lamb to space temperature before continuing.) Preheat oven to 400 ° F Heat large frying pan over high heat. Sear 1 lamb rack on all sides up until brown, about 8 minutes. Return to baking sheet. Repeat with remaining lamb racks. Roast lamb up until thermometer placed into center signs up 125 ° F for uncommon, about 25 minutes., Rewarm sauce. Cut lamb in between bones into chops. Divide lamb among 6 plates. Spoon sauce over lamb.