9-Spice Rack of Lamb with Cucumber Relish

Name: 9-Spice Rack of Lamb with Cucumber Relish
Yield: Makes 4 servings
Ingredients: 1 teaspoon fenugreek seeds or ground fenugreek; 1 teaspoon sesame seeds; 1 teaspoon cardamom seeds or ½ teaspoon ground cardamom; 1 clove; 1-inch piece cinnamon stick; 1 teaspoon cumin seeds or powdered cumin; ½ teaspoon dried red pepper flakes; 12 to 15 mint leaves; Four 3-rib racks of lamb (2 racks, each cut in half); Freshly ground black pepper; Salt; 1 English cucumber or 3 or 4 firm 6-inch cucumbers; ½ nutmeg, smashed into a couple of chunks with the side of a cleaver; 1 teaspoon ground mace; 1 tablespoon peanut or other oil

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Jean-Georges

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

About

You can use this spice rub with any cut of lamb (or beef, for that matter; it’s great on grilled steak), but small racks are easy and festive. And the crispy chops are sensational set off against the cool relish.

Pierre Schutz, the Vong chef who developed this recipe, serves it with Peppery Green Beans, blanched green beans, or steamed spinach.

Ingredients

Main course
Gluten-free

Ingredients

Method