Sear-Roasted Rack of Lamb with a Curry, Date, Chile and Almond Crust (page 232)

This dish is a real show stopper and yet the preparation is relatively easy.  A few chef's tips:

•  The "rub" is the most time-consuming part.  However, it can be made a day or two ahead.  I also froze it successfully.
• Costco carries frenched lamb racks at wonderful prices. They also had fabulous fresh dates when I shopped for this recipe. 
• If you don't want to make your own chicken broth, be sure to use very low sodium chicken broth.  If you use regular chicken broth, eliminate the salt from the sauce. 
• Since you are cooking the lamb at a high temperature, there will be some smoke so start your fan as soon as you put the lamb in the oven. 
• At my house, two to three chops per person was more than adequate. 

The bottom line:  The best of Hamersley to-date!