Rack of Lamb Cha Siu

This is a very tasty recipe from Hong Kong. NOTE: The 2 hours refrigerated time is not included in the cooking or preparation time. If you have questions e-mail me: [e-mail]

• Ready In: 23 mins
• Serves: 4

Ingredients

• 1 (2 lb)  racks of lamb

• FOR MARINADE

• 1  tablespoon fresh rosemary (minced)
• 1  tablespoon garlic (minced)
• 1  teaspoon  toasted peppercorn (ground)
• 2  tablespoons dark soy sauce
• 2  tablespoons  regular soy sauce
• 1  teaspoon salt
• 1  tablespoon  sesame oil

• FOR GLAZE

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

Directions

1. Combine marinade ingredients in a bowl. Add lamb and turn to coat thoroughly. Cover and refrigerate for 2 or 3 hours.
2. Combine glaze ingredients in a bowl.
3. Preheat oven on broil with the rack 4 to 5 inches from the heating element. Place meat on rack in a foil-lined baking pan.
4. Broil lamb, meat side up, for 10 to 12 minutes. Turn, brush with glaze, and broil for 5 to 7 minutes. Turn meat again, brush with glaze, and broil for another 3 to 4 minutes.
5. Serve lamb with hot cooked rice.