Barbeque Rack of Lamb with Mint

Description
Contributed by World Recipes Y-Group
 * Yield: 8 Portions

Vinaigrette

 * 1 rack of lamb (full rack, split, chin off - 18 bones)
 * 1 tbsp cracked black peppercorns
 * 2 tbsp olive oil, extra virgin

Asian Barbecue Sauce

 * 4 cup red wine
 * 6 cup rice wine vinegar
 * ¾ lb golden brown sugar
 * 2 cup sake
 * 2 each cinnamon sticks
 * 1 each star anise
 * 1 pinch chili flakes
 * 1 each bay leaf
 * 2 oz ginger
 * soy sauce, to taste

Mint vinaigrette

 * 1 each egg yolk
 * 1 tbsp Dijon mustard
 * 1 tbsp chopped ginger
 * 2 cloves fresh garlic, peeled
 * 1 cup safflower or other vegetable oil
 * ¼ each lemon, juice only
 * 1 bunch mint, (1½ cups leaves only)
 * 6 sprigs cilantro
 * salt and pepper to taste

Soy-ginger vinaigrette

 * 1 tbsp finely chopped shallots
 * 1 tbsp finely chopped ginger
 * 1 tbsp finely minced garlic
 * ½ cup soy sauce
 * ½ cup freshly-squeezed lime juice
 * 1 cup peanut oil
 * 1½ tbsp sesame oil
 * salt and fresh pepper to taste

Crispy potato sticks

 * 2 baking potatoes, peeled and cut into julienne
 * 2 qts peanut oil
 * salt and fresh pepper to taste
 * 2 cup mixed baby lettuces (radicchio, endive and arugula)

Asian Barbecue Sauce

 * 1) Heat 2 cups of red wine, rice wine vinegar and brown sugar in a saucepan.
 * 2) Simmer slowly until reduced to a syrupy consistency.
 * 3) Combine the remaining 2 cups of red wine, sake, cinnamon sticks, star anise, chili flakes, bay leaf and ginger.
 * 4) Bring to a boil then simmer until reduced to about ¼ of original volume.
 * 5) Combine the contents of both pots and add soy sauce to taste.
 * 6) The total volume should be about 2 cups.

Mint vinaigrette

 * 1) In a  food processor, add the egg yolk, mustard, ginger, garlic, vinegar, salt and pepper.
 * 2) Process well to chop garlic and ginger finely then slowly add the oil until it is all incorporated.
 * 3) If the sauce becomes too thick, thin it with water.
 * 4) Add the mint and finish with the lemon juice.
 * 5) If it is still too thick add more water and adjust the salt and pepper to taste.

Soy-ginger vinaigrette

 * 1) Place the shallots, ginger, garlic, soy sauce and lime juice in the bowl of blender or food processor.
 * 2) Process for a minute.
 * 3) Strain mixture into a bowl.
 * 4) Slowly whisk in oils.
 * 5) Season to taste with salt and pepper.

Crispy potato sticks

 * 1) Heat the oil to 350°F and fry the potatoes until golden brown.
 * 2) Let drain on paper towels.
 * 3) Season with salt and pepper.

Lamb

 * 1) Make sure that all fat cover and bone fragments are removed from the lamb racks.
 * 2) Rub well with the olive oil and season well with salt, pepper and rosemary.
 * 3) Allow to come to room temperature.
 * 4) Heat a roasting pan or large sauce pan, very hot.
 * 5) Add a few drops of oil and sear the lamb racks on all sides until brown.
 * 6) Baste the racks with the barbecue sauce and place the lamb racks, bone side down, into the hot pan and roast at 400°F for ten minutes.
 * 7) Remove from the heat, brush with sauce and return to the heat until medium rare or to desired doneness.
 * 8) Total cooking time should be 10 to 20.
 * 9) Minutes depending on how heavily seared and how done you want them.
 * 10) When they are fully cooked, brush them one more time with the barbecue sauce on both sides.
 * 11) Allow the lamb to rest at room temperature after roasting for about 15 minutes.
 * 12) Presentation: toss the mixed baby greens in a small amount of the soy-ginger vinaigrette with the french fries.
 * 13) Spoon the mint vinaigrette around the outside of the plate well.
 * 14) Place the greens/French fries in the center of the plate.
 * 15) Cut the lamb into chops and brush lightly with the barbecue sauce.
 * 16) Place the chops in a triangle around the greens.