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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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A good and spicy maranide for lamb. Recipe comes from Gar Woods Grill & Pier Restaurant in Lake Tahoe. Prep time does not include marinating Or cook time. Ingredients:
2 ounces fermented black beans |
1 cup hoisin sauce |
1 cup honey |
6 ounces soy sauce |
6 ounces dry sherry |
1/3 cup sesame oil |
1 tablespoon thai red curry paste |
1 tablespoon garlic and red chile paste |
2 tablespoons minced garlic |
1 orange, zest of |
Directions:
1. Rinse black beans, lightly dry and then mince beans.
2. Combine with remaining ingredients.
3. Take Rack of Lamb (or other cut) and give it a nice coating of marinade.
4. You can even surmerge it.
5. Let it Refrigerate over night for the best flavor.
6. Remove the lamb and gently wipe off the bones, which will prevent the bones from getting to charred when cooking.
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