- 1 tablespoon black peppercorns, plus ground pepper
- 1/4 cup Dijon mustard
- 1/4 cup soy sauce
- 1/2 cup red wine
- 2 sprigs thyme
- 1/4 cup finely chopped garlic
- 1/2 cup canola oil
- 2 lamb racks, about 1 pound each, chine bone removed
- 2 tablespoons chopped chives, for garnish
Five Spice Root Vegetable Gratin:
- 1/2 cup fennel bulb, julienned
- 1 small onion, julienned
- 1 tablespoon minced garlic
- 1/2 cup parsnip, diced 1/4-inch
- 1/2 cup sweet potato, diced 1/4-inch
- 1/2 cup celery root, diced 1/4-inch
- 2 cups heavy cream
- 2 teaspoons five-spice powder
- 1/2 cup shredded gruyere cheese
- Salt and black pepper
Star Anise Demi-Glace:
- 1 gallon good veal stock
- 4 sprigs thyme
- 1 cup red wine
- 1 cup sliced shallots
- 2 star anise
- 2 1/2 pounds veal bones
- 2 to 3 tablespoons olive oil
- 2 cups carrots, peeled and sliced
- 1 1/2 cups onions, roughly chopped
In a small dry skillet, heat the peppercorns over medium heat until fragrant, 4 to 6 minutes. Transfer to a pan large enough to hold the racks and add the mustard, soy sauce, red wine, thyme, garlic, and oil. Mix, add the racks, and turn to coat them. Marinate in the refrigerator, turning occasionally, at least 8 hours and preferably overnight. Prepare an outdoor grill or preheat the broiler. Season the lamb with the salt and pepper and grill over high heat, or broil, turning once, until brown and crisp, 12 to 15 minutes. Let rest 3 minutes before slicing.
Five Spice Root Vegetable Gratin: In a hot medium skillet, saute the fennel, onion and garlic until slightly translucent. Add the parsnip, sweet potato and celery root and sweat for about 4 minutes. Add the heavy cream and five-spice powder and simmer for about 10 minutes, until the vegetables are al dente. Season with salt and pepper. Portion the vegetable mix into 4 (4-ounce) oven-proof ramekins, and cover with the shredded cheese. Bake in a 350 degree oven for 10 minutes, or until the tops are brown and bubbly.
For the Star Anise Demi-Glace: In a medium stockpot, saute the shallots until well caramelized and deglaze with the red wine. Reduce the wine by 3/4, add the stock, thyme and star anise. Bring to a gentle simmer, and continue simmering for approximately 2 hours, until the stock is reduced by about 90 percent. Season with salt and pepper and strain.
For the Veal Stock: Put veal bones in a roasting pan and roast in a preheated 400 degree oven until brown. Add vegetables and oil and roast further until the vegetables are brown.
Transfer the contents of the pan into a large saucepan. Add 1 1/2 cups of water to the pan and reduce the liquid until almost evaporated. Repeat this process again.
Add 5 pints of water bring to a boil. Skim the top of any scum that rises. Leave to simmer, very gently, for 6 hours (adding more water if necessary).
Plating: Cut each rack into double chops and arrange 3 double chops per plate around the gratin on each plate. Sauce with the demi-glace and serve garnished with chives.
Wine Suggestion: Honig, Cabernet Sauvignon, Napa Valley, 1997