Prep 15 mins
Cook 40 mins
This is one of our favorite lamb dishes. It is from The Ritz-Carlton Hotel, Kapalua, Hawaii. Because the lamb in this recipe is marinated in a barbecue-style sauce and then grilled, the hotel nicknamed the dish "paniolo", which means "cowboy" in Hawaiian.
- 1 tablespoon fermented black beans
- 6 tablespoons hoisin sauce
- 1⁄4 cup honey
- 3 tablespoons soy sauce
- 3 tablespoons sherry wine
- 2 tablespoons sesame oil
- 1 tablespoon red curry paste
- 1 teaspoon chili paste
- 1 tablespoon garlic, minced
- 2 tablespoons orange zest, grated
- 2 lamb racks, frenched
- 1 tablespoon sesame seeds
- Make marinade:.
- Rinse black beans and pat dry. Chop beans fine and in a bowl whisk together with remaining marinade ingredients and salt and pepper to taste.
- In a large sealable plastic bag combine lamb and marinade and seal bag, pressing out excess air. Marinate lamb, chilled, turning occasionally, 2 hours.
- Prepare grill and preheat oven to 400°F.
- Remove lamb from bag and discard marinade. Grill lamb on an oiled rack set 5 to 6 inches over glowing coals. turning, until browned all over, about 5 minutes.
- Transfer lamb, meat sides up, to a shallow baking pan and roast in middle of oven 10 minutes. In a dry heavy skillet toast sesame seeds over moderately high heat, stirring, until fragrant and golden. Sprinkle lamb with sesame seeds and roast 5 to 10 minutes more, or until a meat thermometer registers 130°F for medium-rare. Transfer lamb to cutting board and let stand 10 minutes.
I got this recipe from Bon Appetit and have been making it for years. I love anything in hoisin sauce and the red and chili paste gives it a unique flavor. This sauce could be used over chicken, spareribs or fresh tuna. I would highly recommend this recipe.