Sear-Roasted Rack of Lamb With Curry, Date, Chile and Almond Crust
Posted by:  B2 Wed, 25 Feb 2004, at 9:59 a.m.



Ingredients:
1 ancho chili, stem and seeds removed
5 tablespoons vegetable oil (divided use)
1 medium onion, chopped
2 tablespoons curry powder
12 dates, pitted and chopped
4 tablespoons sherry vinegar
¼ cup slivered almonds, toasted and chopped
3 tablespoons chopped fresh mint, plus whole mint leaves for garnish
Kosher salt and freshly ground black pepper
2 (7-or 8-bone) lamb racks, frenched
1-½ cups canned chicken broth

Directions:
Soak the chili in hot water until softened, about 15 minutes. Chop the chili coarsely.

Heat about 3 tablespoons of the vegetable oil in a saute pan over medium heat. Add the onion and cook until soft, about 10 minutes. Lower the heat to medium-low and add the curry powder. Continue to cook, stirring frequently, until the onion has browned, about 20 minutes.

Put the onion, ancho chili, dates and sherry vinegar in a the bowl of a food processor and process until a paste forms. Transfer the paste to a bowl, mix in the almonds and the chopped mint, and season with salt and pepper to taste.

Heat oven to 425 degrees. Season lamb with salt and pepper. Heat the remaining 2 tablespoons oil in a large saute pan over high heat. Brown the lamb, one rack at a time, meat side first. Turn and brown the other sides. Remove the lamb from the pan, but don't clean the pan.

Allow the lamb to cool for a few minutes. Set aside ¼ cup of the chili-date mixture. Using a rubber spatula or your fingers, spread a thin layer of the remaining chili-date mixture on the meat side of each lamb rack.

Arrange the lamb in a roasting pan, preferably one with a rack, with the chili-date mixture facing up. Roast the lamb until it registers about 125 degrees on a thermometer for rare; 130 degrees for medium rare, 15 to 20 minutes (begin checking at 15 minutes). Remove the lamb to a cutting board, cover loosely with aluminum foil, and allow the meat to rest for at least 5 minutes.

Pour off any excess fat from the saute pan. Add broth and cook over high heat, scraping up the browned bits, until the broth is reduced by half. Add the reserved ¼ cup chili-date mixture to the sauce and whisk to combine. Season with salt and pepper.

Slice the lamb rack into one-or two-bone chops, and serve 3 to 4 chops per person. Spoon some of the sauce around the chops and decorate the plate with whole mint leaves.

4 servings