Ingredients:
0.5 Cup oil, canola
8 Each basil, fresh for garnish
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Directions:
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, thyme, garlic, and canola oil. Mix, add the racks, and turn to coat them. Marinate in the refrigerator, turning occasionally, st least 8 hours and preferably overnight. You may substitue marinating for an hour or two outside the refrigerator if you didn't start the day before to prepare this meal.
Prepare an outdoor grill or prehea the broiler. Season the lamb with salt and ground pepper and grill over high heat, or broil, turning once, until brown and crispy, 12 to 15 minutes.
Cut each rack in half and arrange so that the bones of the halfs are interlaced. Alternatevely, cut the racks into double chops. Place a mound of the potatoes on a large dinner plate and stand the racks or chops against it. Sauce with the ragout and drizzle over the basil oil. Garnish with basil leaves and serve. |