Slow-Roasted Lamb In Rich Miso Sauce

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1 cup chicken stock or canned low-sodium broth

1/3 cup Japanese white or light miso (about 3 1/2 ounces)

2 tablespoons soft mild blue cheese, such as Saga Blue

1 teaspoon soy sauce

1 teaspoon mirin (sweet rice wine)

Two 2-pound racks of lamb (8 chops each), trimmed of fat, ribs frenched

Salt and freshly ground white pepper

3 tablespoons grapeseed oil or vegetable oil

1 medium red bell pepper, thinly sliced

2 large bunches of arugula, large stems discarded

1 tablespoon minced chives

1 teaspoon black sesame seeds

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