Rack of Lamb with Cardamom Crust

Cardamom is definitely the most flavorful spice in the world. In this recipe, it adds to the intensity of the rich meaty flavor of the lamb without overpowering it. This is a simple recipe and can be cooked in 2 stages for convenience.

SERVES 6

2 racks of lamb (French boned)

salt to taste

1 teaspoon cayenne pepper

1 teaspoon white pepper

1 tablespoon vegetable oil

12 green cardamom pods

1 cup whole walnuts

1 teaspoon minced garlic

1 teaspoon minced fresh ginger

1 large egg

1/2 teaspoon garam masala

6 sprigs fresh herbs (optional)

Generously season the rack of lamb with salt, cayenne pepper, and white pepper. Place them in a non reactive platter and cover lightly with plastic film. Allow it to marinate for 1 hour. Heat the vegetable oil in a sauté pan over high heat. Sear the racks on all sides until they are nicely browned. Transfer the racks to a platter and allow them to cool.

Preheat the oven to 400°F.

Put the cardamom pods into a food processor and grind them to a powder.Add walnuts, salt, white pepper, minced ginger, and garlic. Pulse it several times until the mixture is the consistency of bread crumbs. Pour mixture into a large platter. In a dish, combine the egg and garam masala. Mix well with a fork until the egg and garam masala are completely incorporated.

Place 1 rack of lamb in the garam masala mixture and coat all sides. Next, place the coated rack of lamb into the cardamom mixture and coat well. Using your hand, press the cardamom mixture firmly onto the coated rack. Repeat the steps on each rack. You can make the recipe to this point and place in the refrigerator until ready to cook. Place the racks of lamb into the oven and roast for 20 minutes for medium rare. Remove from the oven and let it stand for 5 minutes before cutting.

Garnish with an herb sprig and serve.