Instructions: Guajillo Chile paste: Stem and seed chiles. Toast in dry skillet over medium-high heat 1 to 2 minutes. Simmer chiles, vinegar and sugar in saucepan 10 to 12 minutes. Puree mixture until smooth. Let stand 24 hours, covered, at room temperature, or prepare up to several weeks ahead and refrigerate.

Ginger Oil: Bruise ginger root by smashing it with flat side of cleaver. In small pan, bring ginger and olive oil to a boil. Let cool to room temperature. Let stand 24 hours, covered, at room temperature, or prepare up to several weeks ahead and refrigerate.

Lamb: Heat 1 tablespoon oil in large skillet over medium heat. Add basil leaves and garlic and cook until slightly browned, about 45 seconds. Remove from heat and set aside.

In same skillet heat 2 tablespoons oil over medium-high heat. Brown lamb racks, about 1 minute each side. Discard oil.

Reduce heat to medium, add wine or brandy and ignite, being careful to keep hands and clothing from contact. Let flames die down. Set lamb in baking pan.

Combine Guajillo Chile Paste, chile sauce, Ginger Oil and wine reduction in a mixing bowl. Completely coat lamb with sauces. Cover surface of lamb with reserved basil leaves and garlic, using 5 whole leaves per lamb rack.

Bake lamb at 300 degrees until done as desired (140 degrees for rare, 160 degrees for medium and 170 degrees for medium-well) or grill over hot coals until done as desired, about 20 minutes. Serve at once.

This recipe yields 6 to 8 servings.

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