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1
Preheat the oven to 350 degrees F.
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2
Coat lamb racks generously with the spice mix, salt, and pepper.
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3
Be cautious with the pepper since there is pepper in the spice mix.
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4
There should be an even coat of spices around the lamb.
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5
Heat a couple tablespoons olive oil in a very large skillet over high heat.
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6
When oil is hot, add lamb racks and sear over high heat to form a crust on both sides.
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7
Remove from the pan, transfer to a baking dish and finish in the oven for 8 minutes or until medium rare.
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8
Remove from the oven and allow to rest at room temperature for at least 5 minutes before slicing.
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9
Assembly:
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10
Slice the lamb into 1/4-inch thick slices as close to the bone as possible.
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11
Place a piece of lamb on top of a baguette slice.
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12
Add a drop of the harissa (remember it is spicy), and then finish with a thin julienne of dried apricot and a sprig of chervil.
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13
For additional seasoning, add a sprinkle of salt and a drop of extra-virgin olive oil.
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14
1 tablespoon cumin seeds
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15
1 tablespoon cardamom seeds
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16
1 tablespoon coriander seeds
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17
1 tablespoon paprika
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18
1/2 tablespoon black peppercorns
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19
1 cinnamon stick
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20
1/2 tablespoon ground nutmeg
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21
1/2 tablespoon whole cloves
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22
In a shallow saute pan, toast all of the spices over a medium heat.
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23
Allow to cool and then grind in a coffee grinder to a fine powder.
