Place the witlof into a small baking dish and cover two thirds of the way with chicken stock.
Add grapeseed oil and season with a pinch of sugar, sea salt and white pepper. Cover with aluminium foil and cook for 1 hour in an oven pre-heated at 220C.
Remove from oven when witlof is tender and set aside covered.
Reduce oven temperature to 130C for lamb.
Season the outside of each lamb rack with salt and pepper.
Heat grapeseed oil in a frying pan until it gives off a haze, seal lamb quickly over high heat until golden.
Remove lamb from frying pan and place onto an oven tray with thyme stalks under each lamb rack.
Place into pre-heated oven and roast for 30-40 minutes, or until cooked to your preference.
Meanwhile, bring remaining chicken stock to the boil, reduce to a simmer and add miso paste.
Stir until completely dissolved.
Add blue cheese and continue to stir until dissolved and sauce thickens.
Add soy sauce, mirin and ginger, stirring constantly. Remove from heat and strain sauce through a fine meshed sieve. Taste and adjust seasoning to your palate.
Once lamb is cooked remove from oven.
Remove the meat from each rack of lamb in one piece by slicing lengthwise along the bone.
Discard bones. Slice lamb into thick medallions.
To serve, arrange blanched snow pea leaves in the centre of serving plates, top with braised witlof and lamb medallions. Spoon over miso sauce.
Garnish with green onion, chives and sprinkle with black sesame seeds.
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