Steps

1. Trim all excess fat from the lamb rack.
   🕒 01:32
2. Generously season the entire lamb rack with 2 pinches of salt.
   🕒 01:47
3. Sprinkle the entire lamb rack with 1 pinch of black pepper.
   🕒 02:03
4. Heat a frying pan and render the fat trimmings from the lamb to release their aroma.
   🕒 02:10
5. Remove the rendered fat, place the salted and peppered lamb rack (approx. 1.5kg) in the pan, and sear over high heat until browned.
   🕒 02:27
6. Flip the lamb rack and reduce the heat.
   🕒 03:00
7. Add the 5 cloves of garlic and 30g of butter, and baste the lamb with the melted butter while searing for 1-2 minutes.
   🕒 03:09
8. Flip the lamb rack, cover with a lid, and steam for 5 minutes.
   🕒 04:32
9. Prepare the sauce. Heat 1 tbsp of toasted sesame oil in the frying pan, and sauté 1 tsp minced garlic, 1 tsp minced ginger, and 1 tsp minced scallions.
   🕒 04:33
10. Add 1 tsp black pepper, 1 tbsp Shaoxing wine, 1 tbsp soy sauce, 3 tbsp chicken stock, a pinch of sugar, and a pinch of pepper, and bring to a boil while stirring.
    🕒 05:09
11. Once the sauce becomes milky, drizzle in 1 tsp sesame oil and turn off the heat.
    🕒 05:58
12. Flip the steamed lamb rack, cover again, and steam the other side similarly.
    🕒 06:29
13. Turn off the heat, add fresh rosemary (to taste), cover, and let it infuse for about 1 minute.
    🕒 06:49
14. Wrap the lamb rack in aluminum foil and let it rest for 5-8 minutes.
    🕒 07:14
15. Slice the rested lamb rack and arrange it on a plate.
    🕒 08:13
16. Serve with fresh watercress (to taste) and the prepared black pepper sauce to complete the dish.
    🕒 09:51