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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1389.72 Kcal (5818 kJ)
Calories from fat	812.97 Kcal
		% Daily Value*
Total Fat	90.33g	139%
Cholesterol	298.8mg	100%
Sodium	2278.19mg	95%
Potassium	895.14mg	19%
Total Carbs	43.9g	15%
Sugars	18.16g	73%
Dietary Fiber	8.38g	34%
Protein	87.36g	175%
Vitamin C	22mg	37%
Vitamin A	0.8mg	27%
Iron	99.8mg	555%
Calcium	414.7mg	41%

Amount Per 100 g
Calories	76.75 Kcal (321 kJ)
Calories from fat	44.9 Kcal
		% Daily Value*
Total Fat	4.99g	139%
Cholesterol	16.5mg	100%
Sodium	125.82mg	95%
Potassium	49.44mg	19%
Total Carbs	2.42g	15%
Sugars	1g	73%
Dietary Fiber	0.46g	34%
Protein	4.82g	175%
Vitamin C	1.2mg	37%
Iron	5.5mg	555%
Calcium	22.9mg	41%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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