Rack of lamb and garlic confit with chili

Ingredients:

Rack of lamb

• 1 rack of lamb (8 ribs, boned), about 450g total.
• 2 tsp. dark sesame oil
• 1 teaspoon coarse salt

Innings

• 4 fresh magnolia leaves (decorative, optional)
• Garlic confit with chili
• 3 tablespoons dark sesame oil
• 1 tbsp sea salt flakes
• 1.5 tbsp wasabi paste
• 1 teaspoon whole black peppercorns

Garlic confit with chili

• 16 cloves garlic, peeled
• 1 Thai red chili
• 1.5 cups olive oil, or enough to cover the garlic and chili

Preparation:

1. Rack of lamb:
   
   Using a sharp knife, trim the outer fat from the loin (or ask your butcher to do this for you). Cut into individual patties and set aside. Heat a large skillet over high heat.
2. Meanwhile, drizzle the bone-in patties with sesame oil and sprinkle with coarse salt. Place them in an even layer on a hot griddle and fry, turning several times, until golden brown, about 2 minutes per side for medium-rare.
3. Meanwhile, carefully trim the edges of the magnolia leaves and arrange them on a serving platter. Arrange the confit and wasabi on the platter (reserve the aromatic oil for later use). Sprinkle 1 teaspoon of black pepper directly onto the corner of the serving platter.
4. In a saucepan, combine the sesame oil and salt and set the bowl on a serving platter. Remove the lamb chops from the pan and let them rest on the grill for a few minutes; before serving, place the chops on magnolia leaves.
5. Garlic confit with chili:
   
   Place the garlic and chili in a small saucepan. Add enough oil to cover the garlic and chili and heat over high heat. When bubbling, reduce the heat to low and cook slowly, uncovered, until the garlic is soft and golden, 1–2 hours. Let cool, then remove the garlic and chili from the oil and set aside, reserving the oil for another use. Garlic and chili can be stored in oil in a sealed container in the refrigerator for several months..