ezRecipe-Zee: Cooking Recipe: How to make Lamb Rib Chops With Seven Spices

Lamb Rib Chops With Seven Spices

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Date Added:	November 20, 2008
Calories:	36
Serves:	4
Prep. Time:	0:00
Category:	Lamb, Main Dish, Copy Cat / Restaurant

Ingredients:

                    === SEVEN-SPICE BLEND ===
1     tablespoon    cardamom pods
1     tablespoon    cumin seeds
1     tablespoon    sesame seeds
1     tablespoon    mace
1     piece         cinnamon stick - (abt 1/2")
1/2   tablespoon    crushed red pepper flakes
1/2   tablespoon    freshly-grated nutmeg
                    === CUCUMBER RELISH ===
1                   cucumber
                    and roughly chopped
8                   mint leaves
                    === LAMB CHOPS ===
                    Salt
                    Freshly-ground black pepper
2                   lamb racks
                    into 2-rib chops
2     tablespoons   olive oil - (to 4)
1     tablespoon    veal demi-glace
2     cups          water
                    = (or 2 cups lightly-salted chicken stock)

Directions: one line for each direction. When saved the lines will be numbered.

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 400 degrees.
Season the lamb generously with the spice blend, salt and pepper. In a large ovenproof sauté pan over medium-high heat, warm 2 tablespoons 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.
This recipe yields 4 servings.
Comments: Toasting spices in a dry pan cooks the oils, producing a nutty flavor. When the spices are ground with a mortar and pestle, their taste is much more intense.

Notes:
Recipe from Jean-Georges Vongerichten, Chef, Jean Georges, Jo Jo and Vong, New York City

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving

Calories: 36

Calories from Fat 44.9%

Total Fat

Cholesterol

0mg

Sodium

10mg

Carbohydrate

Dietary Fiber

Protein

Points 1

Exchanges: 0 Grain(Starch)

Rating: ()

Added On: November 20, 2008

* Williams-Sonoma at http://www.williams-sonoma.com