Preheat oven to 400 degrees. Combine crumbs, fresh ginger, mint and broken up blue cheese in a food processor. Pulse and blend to meal consistency. Transfer to a baking pan and brown mixture in oven for 5 minutes, then turn the crumb mixture with a fork and continue to brown for an additional 5 minutes.

Place peeled raw garlic cloves in the bottom of a saucepot. Pour oil over to cover. Place over burner and bring to a low simmer for 30 minutes. Strain off oil. Let oil cool. Place soft garlic in food processor and pulse to purée. Rub lamb with garlic olive oil, and then season the top of the lamb rack with salt and pepper. Bake lamb rack in preheated oven for 12-15 minutes or until medium rare. Let lamb rest for 10 minutes before slicing.

Preheat sauté pan to medium-high. Sear top of the seasoned lamb rack in hot pan for three minutes. Place in the 400-degree oven and bake for 8-10 minutes. Remove and let rest for 5-10 minutes before slicing into individual lollipop chops. Smear or dip the garlic purée over the corner of each individually sliced lamb chop. Dip the coated corner into the breadcrumb mixture and plate individually. Heat curried blackberry sauce and drizzle over lamb when plating.

 

Curry Spice Blend
Makes ¼ cup
Ingredients

2 Tbsp. cumin seeds
2 Tbsp. coriander seeds
1 Tbsp. turmeric
1 tsp. chili powder
½ tsp. cinnamon powder
1Tbsp. fenugreek
½ Tbsp. ginger powder
¼ tsp. mustard seeds
¼ tsp. cardamom
¼ tsp. black peppercorns

Method

Add whole spices to a small sauté pan and place over medium heat. Heat and shake the pan for 1 minute. Heating will release oils form the whole seeds and maximize the spice flavor before grinding. Let cool and place into coffee grinder. Process until pulverized, about 10 seconds. Transfer to a small mixing bowl and add remaining spice powders. Store in tightly sealed container.

Indian Blackberry Sauce
Makes ½ cup

Ingredients

2 cups fresh blackberries, rinsed
1 tsp. curry spice blend
½ cup water
2 Tbsp. peanut oil
1 Tbsp. arrowroot
1 Tbsp. honey
Kosher salt to taste

Method

Heat oil in a medium-size saucepan over medium heat. Add curry, arrowroot, and half the blackberries to saucepan. Stir to combine. Add water and bring to a boil. Let boil and reduce to a simmer for 3 minutes, then pour the sauce into a blender and pulse to blend. Spoon onto plate and add remaining fresh blackberries as garnish.