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
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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.