Sichuan Racks of Lamb with Cumin and Chile Peppers
Sang Yoon brushes lamb racks with soy sauce, rubs them with a Sichuan peppercorn, cumin and star anise mix, then roasts them until perfectly medium-rare. Slideshow: Lamb Recipes
The spice mixture can be stored in a sealed container at room temperature overnight. The sauce can be refrigerated overnight and reheated before serving.
Tobanjan (spicy, fermented broad-bean paste, also sold as doubanjiang) and Chinese dark soy sauce are available in Asian food stores. For crispy fried shallots, very thinly slice them crosswise into rings and dust with Wondra flour; fry in 1 1/2 inches of 325° vegetable oil until golden and crisp, then transfer to paper towels to drain.
Sturdy, rich rosé Champagne.