Spice-Crusted Rack of Lamb

Ingredients

• 3 small bay leaves crumbled
• 4 teaspoons peppercorns black
• 2  celery stalks chopped
• 2 teaspoons cumin seeds 
• 0.5 cup cooking wine dry white
• 2 tablespoons ginger fresh peeled chopped
• 0.3 cup mint leaves fresh chopped
• 8 large garlic cloves chopped
• 1 teaspoon ground turmeric 
• 2 pounds meaty lamb neck bones 
• 5 cups low-salt chicken broth canned
• 1 cup onion chopped
• 2 large plum tomatoes chopped
• 3.8 pound lamb racks 
• 0.8 teaspoon cardamom seeds whole green (from pods)
• 3 tablespoons vegetable oil 
• 2 tablespoons coriander seeds whole

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• pot
• sieve
• kitchen thermometer

Directions

1. Blend all spices to powder in grinder or mill.
2. Transfer spice rub to small bowl.
3. Heat oil in heavy large pot over medium-high heat.
4. Add bones; saut&é until brown, about 10 minutes.
5. Add celery, onion, garlic, ginger and bay leaves. Reduce heat to medium; saut&é until celery is tender, about 5 minutes.
6. Mix in tomatoes and 2 tablespoons spice rub; stir 2 minutes.
7. 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.
8. Brush each lamb rack with some of reserved lamb fat.
9. Sprinkle each rack with salt and pepper; rub each with 1 tablespoon spice rub.
10. Place on rimmed baking sheet.
11. 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 400°F
12. 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 center registers 125°F for rare, about 25 minutes.
13. Rewarm sauce.
14. Cut lamb between bones into chops. Divide lamb among 6 plates. Spoon sauce over lamb.