Paniolo Rack Of Lamb Recipe

No Photo

Have you made this?

 Share your own photo!

Paniolo Rack of Lamb

Vicki Butts (lazyme)


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.

☆☆☆☆☆ 0 votes
15 Min
25 Min


racks of lamb, frenched
1 Tbsp
sesame seeds


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


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