Barbeque Rack of Lamb with Mint

Contributed by World Recipes Y-Group

• Yield: 8 Portions

Ingredients

For the meat base

• 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 chile 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 lemon, juice only
• 1 bunch mint, (1½ cups leaves only)
• 6 sprigs cilantro
• 1 tbsp. vinegar
• 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
• 1 tbsp. vinegar
• 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)

Directions

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, vinegar, 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. The total cooking time should be 10 to 20 minutes depending on how heavily seared and how done you want them.
9. When they are fully cooked, brush them one more time with the barbecue sauce on both sides.
10. Allow the lamb to rest at room temperature after roasting for about 15 minutes.
11. Presentation: toss the mixed baby greens in a small amount of the soy-ginger vinaigrette with the french fries.
12. Spoon the mint vinaigrette around the outside of the plate well.
13. Place the greens/French fries in the center of the plate.
14. Cut the lamb into chops and brush lightly with the barbecue sauce.
15. Place the chops in a triangle around the greens. Serve plain or with rice.