Tuesday, March 11, 2008

Hoisin Glazed Rack Of Lamb



I wish I could afford to eat lamb more often, it is so delicious! This recipe is really simple, easy to make and has a ton of flavor. I also love that this dish doesn’t use the traditional rosemary or mint as the flavoring for the meat. I love to serve this with a simple veggie, like shown or over a bed of mashed potatoes. This sauce is absolutely incredible, I usually make a double batch and store it in the freezer for a last minute sauce for pork, chicken, or fish.

Hoisin Glazed Rack of Lamb

2 Racks of Lamb, frenched
Extra Virgin Olive Oil
1 ¾ Cups Hoisin Sauce
2/3 Cups Honey
3 ½ Tablespoons Fresh Squeezed Lime Juice
1 Tablespoon Fresh Ginger, minced
1 Tablespoon Garlic, minced
2 Teaspoons Fresh Cilantro, minced
½ Teaspoon Hot Chili Sauce
Salt and Pepper

Pre-heat oven to 450 degrees.
Place rack of lamb in a roasting pan, fat side up, rub the tops with olive oil, sprinkle with salt and pepper, and bring to room temperature, about 30 minutes.

To create glaze, mix all remaining ingredients in medium sized mixing bowl.

Place lamb in oven and roast for 20 minutes. Take the lamb out of the oven and quickly brush liberally with hoisin glaze. Return immediately to the oven and roast for another 5 minutes.

Take the lamb out of the oven and cover with aluminum foil. Allow it to rest for 15 minutes, cut into single chops, drizzle with more glaze and serve.

2 comments:

Lydia (The Perfect Pantry) said...

I love using hoisin as a glaze for chicken cooked on the grill. Will have to bookmark and try this recipe.

Sophie said...

MMMMM...this lamb looks outstanding!!! MMMMM....well done, Jason!!