Char siu rack of lamb

• Total Time: 2 hrs 23 mins
• Prep Time: 2 hrs
• Cook Time: 23 mins

Ingredients:

Servings: 4

For marinade

• 1 tablespoon minced fresh rosemary
• 1 tablespoon minced garlic
• 1 teaspoon toasted ground szechuan peppercorns
• 2 tablespoons dark soy sauce
• 2 tablespoons soy sauce
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 rack of lamb , trimmed of fat,about 2 pounds

For glaze

• 1⁄3; cup hoisin sauce
• 1⁄3; cup soy sauce
• 3 tablespoons honey

For salsa

• 1 mango , peeled and diced
• 2 tablespoons chopped red bell peppers
• 2 tablespoons chopped onions
• 1 tablespoon minced fresh mint leaves
• 2 tablespoons dark soy sauce
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons fresh lemon juice
• 1 tablespoon plum sauce

For serving

• hot cooked rice
• mint leaf , for garnish

Directions:

1. To prepare marinade: Combine rosemary, garlic, peppercorns, soy sauces, salt and oil in a large bowl.
2. Add lamb and turn to coat.
3. Cover and refrigerate 2-3 hours.
4. To prepare glaze: Combine hoisin sauce, soy sauce and honey in a bowl.
5. Mix and set aside.
6. To prepare salsa: Combine mango, bell pepper, onion, mint, soy sauces, honey, lemon juice and plum sauce in a bowl; mix well.
7. Cover and refrigerate until ready to serve.
8. Preheat broiler with rack placed 4 to 5 inches from heating element.
9. Place lamb, meat side up, in a foil-lined baking pan.
10. Broil lamb, meat side up, for 10 to 12 minutes.
11. Turn, brush with glaze, and broil for 5 to 7 minutes more.
12. Turn meat again, brush with glaze, and broil for 3 to 4 minutes more.
13. Slice rack between ribs.
14. Serve with rice and salsa and garnish with mint leaves.

Reviews

[Wendys Kitchen]

I had to post a review for this. More than 5 stars! I used lamb cutlets to cut down on cooking/serving time as I had a large party to cater for. It was sensational. I just roasted the lamb cutlets and served them a top potato rosti's and sauteed spinach. I did not make the mango salsa as I was serving mango for dessert.

[Liv's Nanny]

Excellent twist on a rack of lamb ! The glaze was the final touch, and now I understand the hint about the foil .....

[arriba!]

In my previous review I made a bad typo--the flavors are intense but DO NOT overpower the lamb!! This has become my favorite rack of lamb preparation. I have been asked for the recipe each time I have served it to a group. Very easy and the timing is perfect for nice, pink lamb. I pour the pan juices over the chops after slicing---heavenly!!!