ZuZu Moroccan BBQ Lamb Chops

2 pcs fresh lamb racks (trimmed/frenched)
8-10 lg mint leaves (cut into chiffonade)

Trim the lab racks of excess fat. Season the lamb with salt and pepper and sear until nice and brown in a large sauté pan. Brush all sides of the racks with the BBQ sauce (recipe follows) and finish cooking on a grill or in the oven at 375° F. Serve with additional BBQ sauce drizzled over and around. Garnish with the fresh mint.

Serves 4-6 people.

BBQ Sauce:
2 cups ketchup
2 oz ginger root (sliced)
2 cups rice wine vinegar
3 cloves garlic (peeled and crushed)
2 cups water
1 tbsp cardamom pods
20 oz honey
1 tbsp green peppercorns (drained or dried)
½ cup soy sauce
1 tbsp black peppercorns
1 tbsp coriander seed, toasted
1 tbsp dried lavender flowers
½ tbsp cumin seed, toasted
2 pcs cinnamon sticks
½ tbsp whole cloves
3 pcs Serrano peppers, split in half
½ cup lime juice
½ bunch cilantro
½ tbsp nutmeg (ground)
5 pcs star anise.

Combine all ingredients in a large stainless stock pot. Bring to a boil, reduce heat and simmer. Cook down slowly until the consistency is thick and “syrupy.” Strain and chill down: refrigerate two to three months. Makes 2-3 cups.