For the lamb:

1 each rack lamb (full rack, split, chine off - 18 bones)
1 T. cracked black peppercorns
2 T. olive oil, extra virgin

Asian Barbecue Sauce:

4 c. red wine
6 c. rice wine vinegar
3/4 lb. golden brown sugar
2 c. 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 T. dijon mustard
1 t. chopped ginger
2 cloves fresh garlic, peeled
1 c. safflower or other vegetable oil
1/4 each lemon, juice only
1 bunch mint, (1-1/2 cups leaves only)
6 sprigs cilantro
salt and pepper to taste

Soy-Ginger Vinaigrette:

1 T. finely chopped shallots
1 t. finely chopped ginger
1 t. finely minced garlic
1/2 c. soy sauce
1/2 c. freshly-squeezed lime juice
1 c. peanut oil
1-1/2 T. sesame oil
Salt and fresh pepper to taste

For the Crispy Potato Sticks:

2 each baking potatoes, peeled and cut into julienne
2 qts. peanut oil
Salt and fresh pepper to taste
2 c. mixed baby lettuces (radicchio, endive and arugula)

Preparation:

1. To prepare the Asian barbecue sauce, heat 2 cups of the red wine, all of the rice wine vinegar and the brown sugar in a saucepan. Simmer slowly until reduced to a syrupy consistency. In a second saucepan, combine the remaining 2 cups of red wine, the sake, cinnamon sticks, star anise, chili flakes, bay leaf and ginger. Bring to a boil then simmer until reduced to about 1/4 of original volume. Combine the contents of both pots and add soy sauce to taste. The total volume should be about 2 cups.

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

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

4. Prepare the crispy potato sticks. Heat the oil to 350 degrees and fry the potatoes until golden brown. Let drain on paper towels. Season with salt and pepper.

5. To prepare the lamb, make sure that all fat cover and bone fragments are removed from the lamb racks. Rub well with the olive oil and season well with salt, pepper and rosemary. Allow to come to room temperature. Heat a roasting pan or large sauce pan, very hot. Add a few drops of oil and sear the lamb racks on all sides until brown. Baste the racks with the barbecue sauce and place the lamb racks , bone side down, into the hot pan and roast at 400 degrees for ten minutes. Remove from the heat, brush with sauce and return to the heat until medium rare or to desired doneness. Totally cooking time should be 10 to 20 minutes depending on how heavily seared and how done you want them. When they are fully cooked, brush them one more time with the barbecue sauce on both sides. Allow the lamb to rest at room temperature after roasting for about 15 minutes.

Presentation: Toss the mixed baby greens in a small amount of the soy-ginger vinaigrette with the french fries. Spoon the mint vinaigrette around the outside of the plate well. Place the greens/French fries in the center of the plate. Cut the lamb into chops and brush lightly with the barbecue sauce. Place the chops in a triangle around the greens.

Yield: 8 portions