Sichuan spiced lamb
70 to 90 minutes. Serves 12.
1⁄4 cup cumin seeds 1 tablespoon whole black peppercorns 2 tablespoons plus ½ teaspoon Sichuan peppercorns, divided 5 Chinese dried red chiles, divided 2 teaspoons fennel seeds, divided 2 1⁄2 star anise pods, divided 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon ground ginger 5 3½ - to 4-pound racks of lamb, or six 1½ - to 2-pound racks, Frenched, excess fat trimmed 2 tablespoons canola or peanut oil, plus more for brushing Chinese dark soy sauce, for brushing 2 cups veal stock or 1 cup veal demi-glace mixed with 1 cup of water 1 tablespoon finely grated fresh ginger 1 garlic clove, crushed 1 teaspoon doubanjiang 1 3-inch cinnamon stick 1 teaspoon sugar 1⁄2 teaspoon whole cloves 1⁄2 teaspoon black cardamom pods 1 tablespoon unsalted butter, cubed Kosher salt 4 small shallots, thinly sliced crosswise into rings Wondra flour, for dusting Vegetable oil Scallions, thinly sliced, for serving 2 Fresno chiles, thinly sliced, for serving
1. In a skillet, toast the cumin, black peppercorns, 2 tablespoons Sichuan peppercorns, 4 dried chiles, 1 ½ teaspoons fennel seeds and 2 star anise pods over moderate heat, stirring until fragrant, about 3 minutes. Let cool, then finely grind. Transfer to a bowl and mix with the onion and garlic powders and ginger. This can be stored in a sealed container at room temperature overnight.
2. Heat the oven to 400 degrees. Set 2 wire racks over each of 2 rimmed baking sheets. Lightly brush the lamb all over with oil and then with the soy sauce. Rub the spice mixture all over the lamb. In a skillet, heat the 2 tablespoons of oil over mediumhigh heat. In batches, sear the racks until browned on both sides, about 2 minutes per batch. Transfer to the baking sheets.
3. Roast the lamb until an instant-read thermometer inserted in the center registers 135 degrees, 25 to 45 minutes, depending on the size of the racks. Let rest for 15 minutes.
4. In a saucepan, combine the veal stock, ginger, garlic, doubanjiang, cinnamon, sugar, cloves, cardamom, and the remaining Sichuan peppercorns, dried chile, star anise and fennel seeds. Simmer over moderate heat until reduced to 1 cup, 15 to 30 minutes. Whisk in the butter and season with ½ teaspoon salt, or to taste; strain into a bowl and keep warm. The sauce can be made in advance, refrigerated overnight and reheated before serving.
5. In a shallow bowl, dust the shallot rings with Wondra flour. In a high sided pan, heat 1½ inches of vegetable oil over mediumhigh heat to 325 degrees. Fry the shallot rings until golden and crisp, about 1 minute. With a slotted spoon, transfer to paper towels to drain.
6. Carve the lamb into chops and drizzle with the sauce. Garnish with scallions, sliced red chiles and crispy shallots and serve. Note: Adapted from a recipe by Sang Yoon.