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.
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2racks of lamb, frenched
1 Tbspsesame seeds
1 Tbspfermented black beans
6 Tbsphoisin sauce
3 Tbspsoy sauce
2 Tbspsesame oil
1 Tbspred curry paste
1 tspchili paste
1 Tbspgarlic, minced
2 Tbsporange zest, grated
How to Make Paniolo Rack of Lamb
- 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.
- In a large sealable plastic bag combine lamb and marinade and seal bag, pressing out excess air. Marinate lamb, chilled, turning occasionally, 2 hours.
- Prepare grill and preheat oven to 400°F.
- 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.
- 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.