Instructions:

Serving size: 2 people, 4 chops each
Preparation time: marinate day before, cooks in about 20 minutes

1 lamb rack, trimmed of excess fat about 24-26-28 ounces, frenched, American or Australian lamb
1 tbsp. canola oil
1 tsp. Kosher salt, Diamond Crystal is what most chef's use
1 tbsp. garlic, chopped fine
1 tbsp. fresh ginger, peeled, chopped fine

Garnish:
Scallions, 4 per person, trimmed to about 8 inches in length, rubbed lightly with Canola oil and sprinkled with Kosher salt

Sauce:
Koon Chun Hoisin Sauce---buy from Amazon or a local oriental grocery store
Veal demi-glace---buy from Amazon or a local gourmet store, for each packet of demi-glace add double the amount of water and melt slowy in a double boiler, then add 1/4 cup hoisin sauce and 1 tsbp. light soy and keep warm.

Cut and trim the lamb, you don't want a lot of fat but some is fine, rub and marinate with the oil, salt, garlic, and ginger, put in a plastic bag and refrigerate for 24 hours. In a heavy bottom skillet over medium high heat, sear the fat side for 2 minutes, then turn it over and sear the bottom side for 1 minute. Pick the rack up with a pair of tongs and sear each end for 30 seconds. Remove from the pan and let cool at room temperature.

Grill over a medium-high and medium fire. Wrap the bones with aluminum foil so they don't burn! The grilling process for a rack that weighed about 24-26-28 ounces will take about 15-16 minutes for medium-rare, that is an internal temperature of about 128 degrees. Turn the rack 4-5 times so it cooks evenly and move to the side of the grill if the fat that drips from the rack starts a grill flare-up.

When the lamb is firm to the touch but a bit spongy in the center it's done---check the temperature too.

Let it rest while you grill the scallions. Plate scallions down the center of the plate, 6 o'clock to 12 noon, some sauce over and around them at the bottom 1/4 of the plate and then and then slice the rack and put the chops, 2 on either side of the scallions resting on one another.