Paniolo Rack Of Lamb Recipe

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Paniolo Rack of Lamb

Vicki Butts (lazyme)

By
@lazyme5909

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.


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Serves:

4

Prep:

15 Min

Cook:

25 Min

Method:

Grill

Ingredients

2
racks of lamb, frenched
1 Tbsp
sesame seeds

MARINADE:

1 Tbsp
fermented black beans
6 Tbsp
hoisin sauce
1/4 c
honey
3 Tbsp
soy sauce
3 Tbsp
sherry
2 Tbsp
sesame oil
1 Tbsp
red curry paste
1 tsp
chili paste
1 Tbsp
garlic, minced
2 Tbsp
orange zest, grated

Directions Step-By-Step

1
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.
2
In a large sealable plastic bag combine lamb and marinade and seal bag, pressing out excess air. Marinate lamb, chilled, turning occasionally, 2 hours.
3
Prepare grill and preheat oven to 400°F.
4
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.
5
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.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: Hawaiian/Polynesian