For marinade:
•1 tablespoon black bean sauce
•6 tablespoons hoisin sauce
•1/4 cup honey
•3 tablespoons Tamari® soy sauce
•3 tablespoons medium-dry Sherry
•2 tablespoons Asian sesame oil
•1 teaspoon Asian chili paste
•1 tablespoon crushed garlic
•2 tablespoons orange zest
Other Ingredients:
•2 frenched racks of lamb, available by request from butcher (about 1 1/2 pounds
•1 tablespoon toasted sesame seeds
1) Blend all marinade ingredients together and salt and pepper to taste.
2) In a large sealable plastic bag combine lamb and marinade and seal bag, pressing out excess air.
3) Marinate lamb, in a refrigerator, turning occasionally, 2 hours.
4) Prepare barbecue grill and preheat oven to 400°F.
5) Remove lamb from bag and discard marinade.
6) Grill lamb on an oiled rack on a gas barbecue or set 5 to 6 inches over glowing coals. turning, until browned all over, about 4-6 minutes.
7) Transfer lamb and place meat sides up, to a shallow baking pan and roast in 400 degree oven for 10 minutes.
8) In a dry heavy skillet toast sesame seeds over moderately high heat, stirring, until fragrant and golden.
9) Sprinkle lamb with sesame seeds and roast 5 to 10 minutes more.
10) Meat thermometer should register 130°F. for medium-rare.
11) Let lamb stand for 10 minutes and serve.
| Yield: | 4 servings | |||
| Prep Time: | 2 hr 10 mins | |||
| Cook Time: | 0 hr 26 mins | |||
| Ready In: | 0 hr 26 mins | |||
| Category: | Main Course | |||
| Main Ingredient: | Lamb | |||
| Cooking Method: | Roasting |
|||
| Recipe Tags: | Hawaian Lamb Rack | Hawaian lamb rack recipe | lamb of rack recipe | how to cook rack of lamb |
