Name: Royal Spice Crusted American Lamb Chops with Ginger Jus
Yield: 1 servings
Cuisine: Flavorful
Ingredients: 7 Cloves; 6 Bay leaves; 4 Star anise; 2 tbsp Cumin seeds; 2 tbsp Cumin seeds; 2 Lemons, juiced; 2 tbsp Pepper; 2 tbsp Chili flakes; 1 cup Olive oil; 1 cup Garlic cloves, chopped; 1 tbsp Onion powder; 1 Sprig rosemary, chopped; 1 tbsp Kosher salt; 5 American Lamb Racks; Olive oil as needed; Ginger Jus (recipe follows); 1 cup Oil; 3 Cloves; 2 Bay leaves; 2 Star anise; 1 Cinnamon stick; 1 tbsp Fennel seed; 1 tsp Cardamom seeds; 2 Red onion; 1 tbsp Gingerroot, finely chopped; 1 tsp Ground cumin; 1 tsp Ground coriander; 1 tsp Ground turmeric1; 1 tsp Red chili powder; 21 Bottles red wine

CategoryRack of LambCuisineFlavorful

Chef Ernie Quinones
University of Massachusetts Club
Boston, Massachusetts

Yields1 Serving

Royal Spice Mix

7 Cloves

6 Bay leaves

4 Star anise

2 tbsp Cumin seeds

Indian Marinade Mixture

2 Lemons, juiced

2 tbsp Pepper

2 tbsp Chili flakes

1 cup Olive oil

1 cup Garlic cloves, chopped

1 tbsp Onion powder

1 Sprig rosemary, chopped

1 tbsp Kosher salt

American Lamb Racks

5 American Lamb Racks

Olive oil as needed

Ginger Jus (recipe follows)

Ginger Jus

1 cup Oil

3 Cloves

2 Bay leaves

2 Star anise

1 Cinnamon stick

1 tbsp Fennel seed

1 tsp Cardamom seeds

2 Red onion

1 tbsp Gingerroot, finely chopped

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Ground turmeric1

1 tsp Red chili powder

21 Bottles red wine

8 Water

3 tbsp Lamb demi glace

Combine all ingredients for Royal Spice Mix and toast in dry skillet. Finely grind; reserve.

In large bowl, combine Royal Spice Mix with all ingredients for Indian Marinade Mixture. Rub onto lamb racks. Cover and marinate for 30 minutes in the refrigerator.

In large skillet, heat oil and sear lamb racks over high heat. Repeat process browning all racks, adding oil as needed. Place in roasting pans and roast at 450°F to desired degree of doneness. Let stand 10 minutes before slicing.

Ginger Jus: Heat oil in saucepan and add cloves, bay leaves, star anise, cinnamon, fennel and cardamom. Cook for 5 minutes until aromatic. Stir in onion, gingerroot, cumin, coriander, turmeric and red chili powder. Sauté 4 minutes. Mix in wine and water. Bring to a boil and simmer reducing by 50 percent. Strain to remove particulates. Blend in lamb demi glace.

To serve: Spoon Ginger Jus in center of each plate. Top with sliced, sautéed potatoes and cooked spinach. Arrange 3 chops on each plate.

Recipe provided by the American Lamb Board

Ingredients