Lamb: Rack Of Lamb 19 by Recipe Cottage

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	Rack Of Lamb 19

		RACK OF LAMB Serves 4. 1 tablespoon fermented black beans 6 tablespoons hoisin sauce 1/4 cup honey 3 tablespoons soy sauce (preferably low-salt) 3 tablespoons medium-dry Sherry 2 tablespoons Asian sesame oil 1 tablespoon Thai red curry paste 1 teaspoon Asian chili paste 1 tablespoon minced garlic 2 tablespoons freshly grated orange zest 2 frenched racks of lamb, available from butcher (about 1 1/2 pounds) 1 tablespoon sesame seeds 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. 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 130F. for medium-rare. Transfer lamb to cutting board and let stand 10 minutes.