和小茴香和辣椒的羔羊四川架

将烤箱预热至400°。在煎锅中，卷卷，黑色胡椒，四川胡椒，干辣椒，茴香籽和八角茴香，搅拌，直至芬芳，3分钟。让冷却，然后磨碎。转移到碗中，与洋葱和大蒜粉和生姜混合。

Set 2 racks over each of 2 rimmed baking sheets. Lightly brush the lamb all over with oil and then soy sauce. Rub the spice mixture all over. In a skillet, heat the 2 tablespoons of oil. In batches, sear the racks over moderate heat until browned on both sides, 2 minutes per batch. Transfer to the baking sheets.

Roast the lamb for 45 minutes, until an instant-read thermometer inserted in the center registers 135°. Let rest for 15 minutes.

In a saucepan, combine the veal stock, ginger, garlic,tobanjan,cinnamon, sugar, cloves, cardamom, Sichuan peppercorns, dried chile, star anise and fennel seeds. Simmer over moderate heat until reduced to 1 cup, 15 minutes. Whisk in the butter and season with salt; strain into a bowl and keep warm.

Carve the lamb into chops and drizzle with the sauce. Garnish with scallions, sliced red chiles and crispy shallots and serve.