PANIOLO RACK OF LAMB (for four)
Because the lamb is marinated in a barbecue sauce and then grilled, it is called paniolo, which means cowboy in Hawaiian.
For the marinade:
1 tablespoon fermented black beans
6 tablespoons hoisin sauce
¼ cup honey
3 tablespoons soy sauce (preferably low salt)
3 tablespoons medium-dry Sherry
3 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 (about 1-1/2 pounds)
1 tablespoon sesame seeds
coconut mai fun for serving (optional)
1. Make the 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 heat oven to 400*.
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* for medium rare. Transfer lamb to a cutting board and let stand 10 minutes.
from Gourmet Magazine, August, 1997