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1
In a small dry skillet, heat the peppercorns over medium heat until fragrant, about 4 minutes.
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2
Quickly grind the peppercorns just until broken up.
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3
In a large bowl, add the ground peppercorns, mustard, soy sauce, thyme, garlic, shallots, and oil.
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4
Mix, add the racks, and turn to coat them.
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5
Marinate in the refrigerator, turning occasionally, at least eight hours or better, overnight.
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6
Prepare an outdoor grill, or preheat the broiler.
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7
Season the lamb with the salt and ground pepper and grill over high heat, or broil turning once, until brown and crispy, 12 to 15 minutes for medium-rare.
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8
Cut each cooked rack in half, and arrange so that the bones of the halves are interlaced.
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9
Alternatively, cut the racks into double chops.
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10
Place a mound of the Asian Ratatouille on a large platter and stand the racks or chops against it.
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11
Place a small amount of the Citrus Fennel next to the chops.
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12
Sauce with the Garlic Jus and drizzle everything with the Fennel Oil.
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13
Place the Shoestring Potatoes on top of the lamb and finish with the tomatoes and the chives.
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14
Wine suggestion: Bandol 1998
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15
Place the eggplant, zucchini, and squash in 3 separate pans.
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16
Season with salt and let rest for 1 hour to allow the moisture to be released.
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17
Pat the vegetables dry.
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18
Prepare a saute pan coated with 1 tablespoon of oil over high heat.
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19
Add 1/2-teaspoon garlic, 1/2-teaspoon ginger, and the eggplant and saute until the eggplant is golden brown.
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20
Season with ground black pepper.
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21
Set aside.
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22
Repeat this process for both the zucchini and the squash.
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23
Then in a saute pan over medium high heat, cook the onion, remaining garlic, and ginger for 8 to 10 minutes.
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24
Add the tomatoes and thyme and continue to cook for another 8 minutes.
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25
Remove from the heat and let cool.
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26
Add the eggplant, zucchini, squash, Thai basil, basil, and soy sauce.
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27
Adjust the seasonings, being careful not to over salt, as the julienned vegetables received salt in the preliminary steps.
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28
In a mixing bowl, combine the fennel, orange juice, lemon juice, lime juice, canola oil, shallots.
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29
Season with salt and pepper.
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30
In a mixing bowl, combine the oil, and prepared fennel seeds and tumeric.
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31
Let stand 24 hours
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32
Preheat oven to 350 degrees F.
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33
Prepare an ovenproof saute pan over high heat.
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34
Add the oil, shallots, and garlic.
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35
Place the pan in the oven and roast for 10 minutes, turning occasionally to prevent burning.
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36
Remove the pan from the oven and return to the medium heat on the stove-top.
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37
Deglaze the pan with the wine, the balsamic vinegar, and Chinese vinegar, and then, reduce.
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38
Add the chicken stock, thyme, and further reduce by 1/2.
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39
Season the reduced sauce and then strain to remove the garlic and shallots.
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40
Julienne the potatoes or using a sharp knife, cut them into thin strips.
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41
Fill a fryer or medium heavy pot 1/3 full with the oil and heat over high heat to 350 degrees F. Add the potatoes to the oil and fry until light brown, about 6 minutes.
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42
Drain on a paper towel and keep at room temperature.
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43
When ready, heat oil to 425 degrees F and re-fry the fries until golden brown and crisp.
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44
Drain on paper towels and sprinkle with salt.
