Chef David Walzog
Michael Jordan’s The Steak House N.Y.C.
Yield: 16 lamb chops
Garlic powder 1 tsp.
Cayenne pepper 1/2 tsp.
Ground cumin 3/4 tsp.
Ground black pepper 1 tsp.
Ground fennel seeds 1 tsp.
Ground dry sage 1/4 tsp.
Dry mustard 1 tsp.
Kosher salt 1 tsp.
Ground nutmeg 1/4 tsp.
Corn oil 1/4 cup
Baby lamb racks, 8 bones each, frenched 2
In mixing bowl, stir together all ingredients except lamb. Rub mixture over lamb; let stand 1 hour.
Sear chops 2 to 3 minutes on each side; finish in 375F oven 5 minutes or until internal temperature reaches 115F to 120F for rare. Let rest 10 minutes.
Slice lamb into chops at each bone and
plate.