Sichuan Racks of Lamb with Cumin and Chile Peppers

By mahto

Ingredients

• Spiced Lamb
• 1/4 cup cumin seeds
• 1 tablespoon whole black peppercorns
• 2 tablespoons Sichuan peppercorns
• 4 Chinese dried red chiles
• 1 tablespoon plus 1/2 teaspoon fennel seeds
• 2 star anise pods
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon ground ginger
• Five 3 1/2- to 4-pound frenched racks of lamb, excess fat trimmed
• 2 tablespoons canola or peanut oil, plus more for brushing
• Chinese dark soy sauce, for brushing (see Note)
• Sauce
• 2 cups veal stock or 1 cup veal demiglace mixed with 1 cup of water
• 1 tablespoon finely grated fresh ginger
• 1 garlic clove, crushed
• 1 teaspoon tobanjan (see Note)
• One 3-inch cinnamon stick
• 1 teaspoon sugar
• 1/2 teaspoon whole cloves
• 1/2 teaspoon black cardamom pods
• 1/2 teaspoon Sichuan peppercorns
• 1 Chinese dried red chile
• 1/2 star anise pod
• 1/2 teaspoon fennel seeds
• 1 tablespoon unsalted butter, cubed
• Kosher salt
• Thinly sliced scallions, thinly sliced red Fresno chiles and crispy fried shallots (see Note), for garnish

Details

Servings 12
Cooking time 105mins
Adapted from foodandwine.com

Preparation

Step 1

MAKE THE SPICED LAMB
Preheat the oven to 400°. In a skillet, toast the cumin, black peppercorns, Sichuan peppercorns, dried chiles, fennel seeds and star anise over moderate heat, stirring, until fragrant, 3 minutes. Let cool, then finely grind. Transfer to a bowl and mix with the onion and garlic powders and ginger.

Set 2 racks over each of 2 rimmed baking sheets. Lightly brush the lamb all over with oil and then soy sauce. Rub the spice mixture all over. In a skillet, heat the 2 tablespoons of oil. In batches, sear the racks over moderate heat until browned on both sides, 2 minutes per batch. Transfer to the baking sheets.

Roast the lamb for 45 minutes, until an instant-read thermometer inserted in the center registers 135°. Let rest for 15 minutes.

MEANWHILE, MAKE THE SAUCE
In a saucepan, combine the veal stock, ginger, garlic, tobanjan, cinnamon, sugar, cloves, cardamom, Sichuan peppercorns, dried chile, star anise and fennel seeds. Simmer over moderate heat until reduced to 1 cup, 15 minutes. Whisk in the butter and season with salt; strain into a bowl and keep warm.

Carve the lamb into chops and drizzle with the sauce. Garnish with scallions, sliced red chiles and crispy shallots and serve.