- To prepare the Pickled Ajà Dulce Chiles, combine rice vinegar, water, salt and sugar in small saucepan. Bring to a boil. Remove from the heat and add julienned chiles.
- To prepare the Marinated Lamb, combine cilantro leaves, onion, bell pepper, ajà dulce chiles, garlic, soy sauce and Sazón seasoning in blender. Blend until smooth. Place lamb racks in large bowl. Rub to coat meat thoroughly with adobo seasoning, making sure to keep bones clean. Add marinade, rubbing to coat meat thoroughly and keeping bones clean. Cover, chill and allow to marinate for 1 hour.
- To prepare the Citrus Avocado Purée, combine avocados and lime dressing in blender. Blend until smooth. Season with salt to taste then transfer mixture to a piping bag and chill in refrigerator until service.
- To prepare the Soy Glaze, place soy sauce, hoisin sauce, rice vinegar, soft drink and vanilla bean in small saucepan. Bring to a simmer over medium-low heat. Reduce to a nappe consistency. Combine cornstarch and water to create a slurry. Whisk into simmering sauce if needed to thicken. Set aside and keep warm until service.
- To prepare the Yuca Croquets, cut both ends off the yuca root. Carefully slice down the full length of the yuca, cutting through both the brown peel and the thick white layer. Work your thumb under one side of the cut, making sure to get underneath the first white later as it will help peel off the skin in large chunks. Work your thumbs down the length of the root, peeling off the skin like a jacket. Cut the peeled yuca root into 2-inch pieces. Bring a large pot of salted water to a boil. Boil the yuca until fork tender. The root will turn from white to yellow once it has cooked. Transfer the root to a half sheet tray. With a fork, remove the fiber vein that is in the middle of each piece. Mash the root until it has the consistency of mashed potatoes. Season with salt. Let it cool. Fill a medium saucepan with 3 inches of canola oil. Heat oil to 350°F. Portion croquets using a 2-ounce scoop. Roll each croquet into a ball. Fry each croquet until golden brown on all sides. Season with salt to taste. Keep warm until service.
- To finish dish, preheat oven to 375°F. Transfer lamb racks to a wire rack set on a sheet tray. Cook in preheated oven until the internal temperature reaches 130°F or desired doneness. Remove racks from oven and allow to rest 10-15 minutes before slicing.
- For each portion, arrange 2 lamb chops in middle of a serving plate. Pipe 3 quarter-sized dots of Citrus Avocado Purée around the plate. Pipe a very small dot on the top right of the plate then place a Yucca Croquet on top of it. Arrange 6 slices of the Pickled Ajà Dulce Chiles around the plate. Pour 2 oz. of the Soy Glaze below the lamb.
