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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.

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