Peanut-Crusted Lamb with Hunan Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup peanut oil |
10 tablespoons hoisin sauce |
1/2 cup plum wine** or sherry |
8 garlic cloves, minced |
2 tablespoons minced fresh ginger |
1/2 teaspoon dried crushed red pepper |
2 1 3/4-pound racks of lamb, trimmed |
2 tablespoons bottled chili sauce |
2 cups dry-roasted unsalted peanuts, finely chopped |
2 cups beef stock or canned broth |
1/4 cup dry red wine |
2 tablespoons bottled chili sauce |
1 tablespoon hoisin sauce |
2 tablespoons chilled butter |
Directions:
1. FOR LAMB: Mix oil, 2 tablespoons hoisin, wine, garlic, ginger and red pepper in medium saucepan. Stir over low heat until warm, about 4 minutes. Cool. Place lamb in glass baking dish. Pour marinade over. Cover; chill at least 4 hours or overnight.
2. Preheat oven to 375°F. Drain lamb; pat dry. Heat heavy large skillet over high heat. Add 1 lamb rack; sear on all sides, about 6 minutes. Transfer to baking pan. Repeat with remaining rack. Cool 15 minutes. Mix chili sauce and 8 tablespoons hoisin in small bowl. Brush over lamb. Press nuts onto lamb, coating completely. Bake until meat thermometer registers 130°F for medium-rare, about 20 minutes. Transfer to platter. Tent with foil.
3. MEANWHILE, PREPARE SAUCE: Boil stock and wine in large skillet until reduced 3/4 cup, about 15 minutes. Add chili sauce and hoisin; boil until reduced to 1/2 cup, about 4 minutes. Remove from heat. Add butter; whisk just until melted.
4. Cut lamb between ribs into double chops. Serve with sauce.
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