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1
Make the spiced lamb Preheat the oven to 400.
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2
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.
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3
Let cool, then finely grind.
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4
Transfer to a bowl and mix with the onion and garlic powders and ginger.
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5
Make the spiced lamb Set 2 racks over each of 2 rimmed baking sheets.
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6
Lightly brush the lamb all over with oil and then soy sauce.
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7
Rub the spice mixture all over.
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8
In a skillet, heat the 2 tablespoons of oil.
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9
In batches, sear the racks over moderate heat until browned on both sides, 2 minutes per batch.
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10
Transfer to the baking sheets.
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11
Make the spiced lamb Roast the lamb for 45 minutes, until an instant-read thermometer inserted in the center registers 135.
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12
Let rest for 15 minutes.
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13
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.
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14
Simmer over moderate heat until reduced to 1 cup, 15 minutes.
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15
Whisk in the butter and season with salt; strain into a bowl and keep warm.
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16
Meanwhile, make the sauce Carve the lamb into chops and drizzle with the sauce.
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17
Garnish with scallions, sliced red chiles and crispy shallots and serve.
