The White Horse tavern accompanies this with lightly sautéed swiss chard.

Makes 4 servings.

INGREDIENTS

  • sauce
  • 1tablespoon butter
  • 2tablespoons tomato paste
  • 6garlic cloves, minced
  • 2teaspoons chopped fresh thyme
  • 2cups dry red wine
  • 1cup canned beef broth
  • 1cup canned low-salt chicken broth
  • lamb
  • 2tablespoons shelled cardamom seeds
  • 21 1/4- to 1 1/2-pound racks of lamb, trimmed
  • 2tablespoons olive oil1/4cup (1/2 stick) chilled unsalted butter, cut into pieces
  • 4teaspoons coarse-grained mustard
  • mashed sweet potatoes withmaple syrup

    DIRECTIONS

    For sauce: Melt 1 tablespoon butter in heavy medium saucepan over medium-high heat. Add tomato paste, garlic and thyme; sauté 1 minute. Add wine and boil until reduced by half, about 8 minutes. Add both broths; boil until reduced to 1 1/4 cups, about 10 minutes. (Can be made 1 day ahead. Cover and refrigerate.)
    For lamb: Preheat oven to 450°F. Toast cardamom seeds in heavy small skillet over medium heat until fragrant, about 2 minutes. Cool. Transfer to spice grinder; grind coarsely.
    Sprinkle lamb with cardamom, salt and pepper. Heat oil in heavy large skillet over high heat. Add 1 lamb rack; sear until brown, turning occasionally, about 6 minutes. Transfer lamb, meat side up, to baking sheet. Repeat with second lamb rack. Roast until meat thermometer inserted into center registers 125°F for medium-rare, about 18 minutes. Let stand 5 minutes. Cut lamb between bones into chops.
    Bring sauce to simmer. Reduce heat to low. Add butter and mustard; whisk just until butter melts. Season with pepper. Spoon sauce onto plates. Top with sweet potatoes and lamb and serve.