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1
In a food processor, combine the cucumbers, mint and 1/2 teaspoon of kosher salt.
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2
Pulse until minced but not pureed.
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3
Transfer the cucumber mixture to a coarse strainer set over a bowl.
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4
Let drain in the refrigerator for at least 1 hour and up to 3 hours.
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5
Preheat the oven to 500.
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6
In a small skillet, combine the cinnamon, sesame, fenugreek, cumin, mace, cardamom, red pepper and clove.
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7
Toast the spices over moderately high heat until fragrant, about 2 minutes; shake the pan frequently.
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8
Transfer the spices to a plate to cool.
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9
Coarsely grind the spices in a spice grinder or mortar.
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10
Transfer the spices to a small bowl and stir in the nutmeg.
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11
Using a sharp knife, score shallow X marks in the fat of the lamb racks.
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12
Rub the spice mixture over both sides of the racks.
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13
Heat 2 large ovenproof skillets over high heat for 2 minutes.
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14
Add 1 tablespoon of the oil to each skillet.
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15
When the oil is very hot, add a rack of lamb to each skillet, fat side down.
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16
Cook the lamb until browned, about 2 minutes.
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17
Turn the racks over and cook for 2 minutes on the bony side.
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18
Turn the racks again, fat side down, and transfer the skillets to the oven.
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19
Roast the racks for 15 minutes for medium rare.
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20
Remove from the oven and cover loosely with foil.
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21
Let the racks rest for 10 minutes.
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22
Transfer the cucumber relish from the strainer to a bowl; season with kosher salt and black pepper.
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23
Carve the lamb into chops and serve with the relish.
