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REC: Paniolo Rack of Lamb...

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Joined: Dec 16, 2005


Posted to Thread #9231 at 1:58 am on Dec 31, 2007


Recipe By :The Ritz-Carlton, Kapalua HI
Serving Size : 4

For marinade:
1 tablespoon fermented black beans
6 tablespoons hoisin sauce
1/4 cup honey
3 tablespoons soy sauce -- (preferably low-salt)
3 tablespoons medium-dry Sherry
2 tablespoons Asian sesame oil
1 tablespoon Thai red curry paste
1 teaspoon Asian chili paste
1 tablespoon minced garlic
2 tablespoons grated orange peel

2 3/4-pound racks of lamb -- frenched
1 tablespoon sesame seeds

Make marinade:
Rinse black beans and pat dry. Chop beans fine and in a bowl whisk together with remaining marinade ingredients and salt and pepper to taste.

In a large sealable plastic bag combine lamb and marinade and seal bag, pressing out excess air. Marinate lamb, chilled, turning occasionally, 2 hours.

Prepare grill and preheat oven to 400F.

Remove lamb from bag and discard marinade. Grill lamb on an oiled rack set 5 to 6 inches over glowing coals. turning, until browned all over, about 5 minutes.

Transfer lamb, meat sides up, to a shallow baking pan and roast in middle of oven 10 minutes. In a dry heavy skillet toast sesame seeds over moderately high heat, stirring, until fragrant and golden. Sprinkle lamb with sesame seeds and roast 5 to 10 minutes more, or until a meat thermometer registers 130F. for medium-rare. Transfer lamb to cutting board and let stand 10 minutes.

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