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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 4 |
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Ingredients:
1 tablespoon minced fresh rosemary |
1 tablespoon minced garlic |
1 teaspoon toasted ground szechuan peppercorns |
2 tablespoons dark soy sauce |
2 tablespoons soy sauce |
1 teaspoon salt |
1 tablespoon vegetable oil |
1 rack of lamb, trimmed of fat,about 2 pounds |
1/3 cup hoisin sauce |
1/3 cup soy sauce |
3 tablespoons honey |
1 mango, peeled and diced |
2 tablespoons chopped red bell peppers |
2 tablespoons chopped onions |
1 tablespoon minced fresh mint leaves |
2 tablespoons dark soy sauce |
2 tablespoons soy sauce |
2 tablespoons honey |
2 tablespoons fresh lemon juice |
1 tablespoon plum sauce |
hot cooked rice |
mint leaf, for garnish |
Directions:
1. To prepare marinade: Combine rosemary, garlic, peppercorns, soy sauces, salt and oil in a large bowl.
2. Add lamb and turn to coat.
3. Cover and refrigerate 2-3 hours.
4. To prepare glaze: Combine hoisin sauce, soy sauce and honey in a bowl.
5. Mix and set aside.
6. To prepare salsa: Combine mango, bell pepper, onion, mint, soy sauces, honey, lemon juice and plum sauce in a bowl; mix well.
7. Cover and refrigerate until ready to serve.
8. Preheat broiler with rack placed 4 to 5 inches from heating element.
9. Place lamb, meat side up, in a foil-lined baking pan.
10. Broil lamb, meat side up, for 10 to 12 minutes.
11. Turn, brush with glaze, and broil for 5 to 7 minutes more.
12. Turn meat again, brush with glaze, and broil for 3 to 4 minutes more.
13. Slice rack between ribs.
14. Serve with rice and salsa and garnish with mint leaves.
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