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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Because the lamb in this recipe is marinated in a barbecue-style sauce and then grilled, the hotel nicknamed the dish paniolo , which means cowboy in hawaiian. Ingredients:
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 freshly grated orange zest |
2 frenched racks of lamb, available by request from butcher (about 1 1/2 pounds |
1 tablespoon sesame seeds |
Directions:
1. 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.
2. In a large sealable plastic bag combine lamb and marinade and seal bag, pressing out excess air. Marinate lamb, chilled, turning occasionally, 2 hours.
3. Prepare grill and preheat oven to 400°F.
4. 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.
5. 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 130°F. for medium-rare. Transfer lamb to cutting board and let stand 10 minutes.
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