Lamb with Hoisin Cabernet Sauce

August 2, 2012 by Kenmore

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


preparation time
0 mins

cook time




0.5 cup hoisin sauce

0.5 cup oyster sauce

0.25 cup dark soy sauce

0.25 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

0.67 cup hoisin sauce

1.5 teaspoons kosher salt



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.


The Kenmore brand represents 100 years of trusted performance, backed by exclusive features and innovations that no other brand can bring to the table. We’re always evolving to ensure day-to-day tasks are taken care of with faster cooking, better cleaning and more living throughout the home.