When east meets west, the results are delicious. The rich Hoisin Cabernet marinade draws out the flavor of roast lamb. This recipe is by Bibby Gignilliat of PartiesThatCook.com
163 per serving
- 1/2 cup hoisin sauce
- 1/2 cup oyster sauce
- 1/4 cup dark soy sauce
- 1/4 cup dry white wine
- 1 tablespoons ginger, minced
- 1 teaspoons dried red pepper flakes
- 1 teaspoons garlic, minced
- 4 one and a quarter pound racks of lamb, frenched (can substitute lamb chops)
- 2 cup cabernet wine
- 2 tablespoons ginger, minced
- 2 tablespoons garlic, chopped
- 2 cup veal or beef stock
- 2/3 cup hoisin sauce
- 1-1/2 teaspoons kosher salt
- sliced green onions and cilantro leaves, for garnish
Mix the first seven ingredients in a glass baking dish. Add the lamb and turn to coat. Cover and let marinate in refrigerator 4 hours or overnight.
Boil wine, ginger and garlic in a medium saucepan until reduced to 1 cup, about 10 minutes. Add the stock, hoisin and salt and continue to boil until reduced to a sauce consistency (should coat the back of a spoon).
Heat oven to 400F. Remove lamb from marinade, place on racks in a roasting pan and roast 15-20 minutes or until lamb reaches 130F on a meat thermometer. Cover loosely with foil and let rest for 10 minutes.
Reheat sauce over a low heat. Transfer lamb to cutting board and cut between the bones to separate the chops. Arrange chops on a platter and spoon sauce over the top. Garnish with sliced green onions and cilantro leaves.
Create a sandwich with leftover lamb, tomatoes, mayo and arugula. Mix the lamb into a salad with lettuce, black olives and oranges.