Paniolo Rack of Lamb

Paniolo Rack Of Lamb

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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.

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Paniolo Rack of Lamb

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.

Printable Recipe Card

About Paniolo Rack of Lamb

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



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