For the glaze:

¼ cup honey

¼ cup yellow mustard

2 tablespoons fresh chopped rosemary

¼ teaspoon cayenne pepper

For the plantain and pinenut crust:

1 cup plantain chips (crumbled by hand and then processed to coarse consistency in a food processor)

1 cup toasted pinenuts (chop by hand on a cutting board to a very fine consistency, then mix with plantains)

Note: It is important to chop the pinenuts by hand because in a food processor, the mixture can heat up and the oil will come out, making pinenut butter.

For the lamb racks:

2 racks of lamb, preferably 7-bone domestic lamb like Colorado or Elysian Fields

Salt and pepper to taste

Fleur de sel (sea salt) to taste

For the lamb Jus:

2 pounds of lamb bones

½ pound lamb trim

1 cup red wine (preferably cabernet)

1 tablespoon tomato paste

1 cup Spanish onion, diced

½ cup celery, diced

½ cup carrot, diced

6 garlic cloves

1 bay leaf

½ bunch fresh thyme

¼ teaspoon whole black peppercorns

8 cups beef stock

4 tablespoons cold butter, cut into cubes

1. Mix rosemary, honey, mustard, and cayenne pepper in a bowl and set aside.

2. After the fried plantains are processed and the toasted pinenuts are chopped, mix them together in a bowl and set aside.

3. For the lamb jus, set Convection Roast Mode to 425 degrees. Place the bones on a tray and roast in the oven for 10-15 minutes, until they are deep golden brown and evenly roasted. Then remove from the oven.

4. Add the lamb trim to a medium saucepot over medium heat. Let the fat render, then cook until the pieces are deep golden brown. Add onion, carrots, celery, and garlic, and continue cooking until lightly caramelized. Add the tomato paste and cook for about 1 minute, until the paste is toasted. Deglaze with wine and reduce to almost dry. Add beef stock, bay leaf, peppercorns, thyme, and bring to a boil. Once boiling, reduce to a simmer and cook for 1 hour, skimming off any foam and fat that rise to the surface.

5. Remove from the heat and strain through a fine-mesh strainer. Return to the pot, bring to a boil, and reduce until about 1 cup of lamb jus remains. Continue skimming the surface for any foam or fat that collects (to ensure the sauce is free of impurities). Set aside the lamb jus until ready for plating.

6. Preheat a sauté pan on your cooktop over medium-high heat.

7. Season lamb racks all over with salt and pepper, then lightly sear in a pan over medium-high heat for 1-2 minutes per side. Remove the lamb from the pan and pat it dry with paper towels.

8. Brush the lamb meat all over with the glaze, then coat it with the crust and press it with your hands. Place the lamb onto a roasting rack and insert a temperature probe. Place the rack into the oven and set the probe temperature to 130 degrees. Cook on Convection Roast Mode at 350 degrees. When the temperature is reached, remove from the oven and let rest for 5-7 minutes.

9. Heat the lamb jus in a sauce pot. Whisk in cold butter, adding salt and pepper if needed.

10. Slice 1-2 lamb chops and season with a few flakes of fleur de sel, then place them in the center of the plate and add a spoonful of hot lamb jus on each chop.