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.

Hoisin Glazed Chicken with White Rice

Hoisin sauce is a full flavored, sweet sauce that goes great with chicken, shrimp, or rice noodles. It’s made from garlic, ginger, sugar, salt, soybeans and red chili peppers. I love to use this in stir-fry’s or even to baste chicken, or port skewers with. I also have a delicious recipe for hoisin glazed lamb chops that is out of this world. This recipe is another one of those that you can throw together last minute and much healthier than the fried Chinese takeout food that leaves you feeling sick for the next week.

Hoisin Glazed Chicken with White Rice

2 Boneless-Skinless Chicken Breasts, cut into thin strips
½ Cup Hoisin Sauce
2 Cups Rice
3 Cups Water
1 Teaspoon Salt
Handful Chopped Cilantro

In large sauce pan bring water to a boil, add salt and rice and bring back to a boil, reduce heat to low, cover and cook for 20 minutes. In the meantime, add a small amount of oil to a non stick frying pan and cook chicken until cooked through, about 5-8 minutes, add hoisin sauce and cook until bubbling, reduce heat to low. To serve rice onto plate or bowl and top with chicken, sprinkle with chopped cilantro.