Two 8-rib racks of lamb, Frenched
Kosher salt
Extra-virgin olive oil
2 red bell peppers
2 teaspoons cumin seed, toasted and ground
2 teaspoons coriander seed, toasted and ground
2 teaspoons fennel seed, toasted and ground
2 teaspoons caraway seed, toasted and ground
4 dried red chiles, coarsely chopped
3 cloves garlic, smashed and finely chopped
2 tablespoons red wine vinegar
1/4 cup tomato paste
Kosher salt
1/2 cup extra-virgin olive oil
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