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1
Preheat the oven to 450.
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2
In a medium saucepan, bring the chicken stock to a simmer over moderate heat.
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3
Stir in the miso until dissolved.
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4
Add the blue cheese and stir until dissolved.
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5
Add the soy sauce and mirin and simmer for 1 minute, stirring constantly.
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6
Strain the sauce into a clean saucepan.
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7
Season the lamb racks with salt and white pepper.
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8
In a large ovenproof skillet, heat 2 tablespoons of the oil until almost smoking.
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9
Set the lamb racks in the skillet, fat side down, and sear over high heat until nicely browned, about 5 minutes.
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10
Turn the racks over and brown the bottoms, about 3 minutes.
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11
Transfer the skillet to the oven and roast the lamb for about 25 minutes for medium rare, or until an instant-read thermometer inserted in the thickest part of the meat registers 125 to 130.
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12
Transfer the racks to a cutting board, cover loosely with foil and let rest for 10 minutes.
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13
Meanwhile, in a medium skillet, heat the remaining 1 tablespoon of oil.
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14
Add the red pepper and cook over moderately high heat until barely tender, about 2 minutes.
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15
Add the arugula and stir until just wilted.
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16
Season with salt and white pepper.
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17
Reheat the sauce and season with salt and white pepper.
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18
Transfer the arugula mixture to 4 large plates.
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19
Carve the racks into individual chops and arrange 4 on each plate.
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20
Spoon about 1/4 cup of the miso-blue cheese sauce over and around the meat.
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21
Sprinkle with the chives and black sesame seeds and serve at once.
