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1
Preheat the broiler to high.
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2
Cut each rack crosswise into eight flat medallions, each about half an inch thick.
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3
Sprinkle with salt and pepper.
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4
Set aside.
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5
Rub the slabs of lamb bones with curry powder, using about 2 teaspoons on each slab.
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6
Arrange the slabs on a flat baking dish.
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7
Heat the butter in a heavy skillet large enough to hold the pieces of meat in one layer.
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8
Add the medallions and cook without crowding until nicely browned on one side, about 45 seconds to one minute.
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9
Turn and cook on the second side about the same length of time.
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10
Transfer the pieces of meat to a warm serving dish.
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11
Place the slabs of bones under the broiler and let brown as you continue making the sauce.
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12
Broil about 2 1/2 minutes on each side.
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13
Add the onion and remaining tablespoon of curry powder to the butter remaining in the skillet in which the medallions cooked.
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14
Cook, stirring, until onion is wilted.
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15
Add the broth and any juices that have accumulated around the pieces of meat.
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16
Cook about 2 minutes or until the sauce has thickened slightly.
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17
Add the cream and cook briefly, about one minute.
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18
Line a saucepan with a sieve, preferably of the sort known in French kitchens as a chinois.
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19
Pour in the sauce.
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20
Press, using a plastic or rubber spatula, to extract most of the juices from the solids.
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21
There should be about two-thirds of a cup of sauce.
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22
Pour the sauce into the center of a hot serving dish and surround the sauce with the medallions of meat.
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23
Remove the slabs of bones and cut between each bone.
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24
Arrange the bones over the sauce.
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25
Serve with rice.
