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

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