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1
First, marinate the lamb.
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2
In a non-reactive container large enough to hold all the lamb racks side by side, combine the juice, soy sauce, and honey.
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3
Stir in the scallions, red pepper flakes, and garlic.
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4
Add the lamb racks, bone side up, cover with plastic wrap, and refrigerate overnight.
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5
You can also transfer the marinade to a re-sealable plastic bag and marinate the lamb racks in the bag, turning them from time to time.
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6
Preheat the oven to 400.
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7
Line a baking sheet with foil.
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8
Heat a large skillet over high heat.
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9
Add 2 tablespoons of the olive oil and reduce the heat slightly.
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10
Remove half of the lamb from the marinade, shake off excess liquid, season with salt and pepper to taste, and sear the meat all over until nicely browned, about 5 minutes total.
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11
Transfer to the baking sheet.
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12
Repeat with the remaining 2 tablespoons of oil and lamb.
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13
Discard the marinade.
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14
Transfer the baking sheet to the preheated oven and roast until medium rare, 130 to 135. on an instant-read thermometer inserted into the center of the meat without touching the bone.
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15
Small racks will be done in 15 to 20 minutes, larger racks in 20 to 25 minutes.
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16
Remove from the oven, cover with aluminum foil, and let the meat rest for 5 to 10 minutes.
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17
Meanwhile, prepare the vinaigrette.
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18
In a blender or food processor, combine the rice wine vinegar, mint, parsley, honey, and ginger.
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19
Blend or process until thoroughly pureed.
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20
With the motor running, drizzle in the oil to form a thick emulsion.
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21
Transfer to a bowl and stir in the raisins.
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22
Season to taste with salt and lime juice.
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23
On a carving board with a sharp knife, cut between the bones of each rack, carving single-bone chops from larger racks and double-bone chops from smaller racks.
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24
Spoon some vinaigrette onto each plate.
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25
Arrange the chops on top and lightly sprinkle each chop with a little fleur de sel or salt.
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26
Drizzle more vinaigrette over the lamb and serve hot.
