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1
In a small dry skillet, heat the peppercorns over medium heat until fragrant, 4 to 6 minutes.
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2
Transfer to a pan large enough to hold the racks and add the mustard, soy sauce, red wine, thyme, garlic, and oil.
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3
Mix, add the racks, and turn to coat them.
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4
Marinate in the refrigerator, turning occasionally, at least 8 hours and preferably overnight.
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5
Prepare an outdoor grill or preheat the broiler.
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6
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.
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7
Let rest 3 minutes before slicing.
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8
Five Spice Root Vegetable Gratin: In a hot medium skillet, saute the fennel, onion and garlic until slightly translucent.
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9
Add the parsnip, sweet potato and celery root and sweat for about 4 minutes.
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10
Add the heavy cream and five-spice powder and simmer for about 10 minutes, until the vegetables are al dente.
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11
Season with salt and pepper.
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12
Portion the vegetable mix into 4 (4-ounce) oven-proof ramekins, and cover with the shredded cheese.
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13
Bake in a 350 degree oven for 10 minutes, or until the tops are brown and bubbly.
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14
For the Star Anise Demi-Glace: In a medium stockpot, saute the shallots until well caramelized and deglaze with the red wine.
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15
Reduce the wine by 3/4, add the stock, thyme and star anise.
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16
Bring to a gentle simmer, and continue simmering for approximately 2 hours, until the stock is reduced by about 90 percent.
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17
Season with salt and pepper and strain.
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18
For the Veal Stock: Put veal bones in a roasting pan and roast in a preheated 400 degree oven until brown.
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19
Add vegetables and oil and roast further until the vegetables are brown.
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20
Transfer the contents of the pan into a large saucepan.
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21
Add 1 1/2 cups of water to the pan and reduce the liquid until almost evaporated.
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22
Repeat this process again.
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23
Add 5 pints of water bring to a boil.
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24
Skim the top of any scum that rises.
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25
Leave to simmer, very gently, for 6 hours (adding more water if necessary).
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26
Skim off the fat and strain the stock through a fine sieve or cheesecloth.
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27
Plating: Cut each rack into double chops and arrange 3 double chops per plate around the gratin on each plate.
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28
Sauce with the demi-glace and serve garnished with chives.
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29
Wine Suggestion: Honig, Cabernet Sauvignon, Napa Valley, 1997
