Dinner: Sichuan Racks of Lamb with Cumin and Chile Peppers

Ingredients

1/4 cup cumin seeds
1 tablespoon whole black peppercorns
2 tablespoons Sichuan peppercorns
4 Chinese dried red chiles
1 tablespoon plus 1/2 teaspoon fennel seeds
2 star anise pods
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ground ginger
Five 3 1/2- to 4-pound frenched racks of lamb, excess fat trimmed
2 tablespoons canola or peanut oil, plus more for brushing
Chinese dark soy sauce, for brushing (see Note)

Instructions

Make the spiced lamb Preheat the oven to 400 °. In a skillet, toast the cumin, black peppercorns, Sichuan peppercorns, dried chiles, fennel seeds and star anise over moderate heat, stirring, until fragrant, 3 minutes. Let cool, then finely grind. Transfer to a bowl and mix with the onion and garlic powders and ginger.
Make the spiced lamb Set 2 racks over each of 2 rimmed baking sheets. Lightly brush the lamb all over with oil and then soy sauce. Rub the spice mixture all over. In a skillet, heat the 2 tablespoons of oil. In batches, sear the racks over moderate heat until browned on both sides, 2 minutes per batch. Transfer to the baking sheets.
Make the spiced lamb Roast the lamb for 45 minutes, until an instant-read thermometer inserted in the center registers 135 °. Let rest for 15 minutes.
Meanwhile, make the sauce In a saucepan, combine the veal stock, ginger, garlic, tobanjan, cinnamon, sugar, cloves, cardamom, Sichuan peppercorns, dried chile, star anise and fennel seeds. Simmer over moderate heat until reduced to 1 cup, 15 minutes. Whisk in the butter and season with salt; strain into a bowl and keep warm.
Meanwhile, make the sauce Carve the lamb into chops and drizzle with the sauce. Garnish with scallions, sliced red chiles and crispy shallots and serve.

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