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Char Siu Rack Of Lamb Recipe

by Global Cookbook

Ingredients

1 Tbsp. chopped fresh rosemary 1 Tbsp. chopped garlic 1 tsp grnd toasted Sichuan peppercorns 2 Tbsp. dark soy sauce 2 Tbsp. soy sauce 1 tsp salt 1 Tbsp. vegetable oil 1 x rack of lamb, trimmed of fat, about 2 pounds 1/3 c. hoisin sauce 1/3 c. soy sauce

3 Tbsp. honey 1 x mango, peeled and diced 2 Tbsp. minced red bell pepper 2 Tbsp. minced onion 1 Tbsp. chopped fresh mint leaves 2 Tbsp. dark soy sauce 2 Tbsp. soy sauce 2 Tbsp. honey 2 Tbsp. fresh lemon juice 1 Tbsp. plum sauce Warm cooked rice Mint leaves, for garnish

Directions

1. This dish came from chef Chiang Shing-Kung at the Long Tong Loa Beijing restaurant. Nothing could be more Chinese than char siu, but this recipe - using lamb rack, paired with fruit salsa - reflects the flair of Hong Kong.
2. To prepare marinade: Combine rosemary, garlic, peppercorns, soy sauces, salt and oil in a large bowl. Add in lamb and turn to coat. Cover and chill 2-3 hrs.
3. To prepare glaze: Combine hoisin sauce, soy sauce and honey in a bowl. Mix and set aside.
4. To prepare salsa: Combine mango, bell pepper, onion, mint, soy sauces, honey, lemon juice and plum sauce in a bowl; mix well. Cover and chill till ready to serve.
5. Preheat broiler with rack placed 4 to 5 inches from heating element. Place lamb, meat side up, in a foil-lined baking pan. Broil lamb, meat side up, for 10 to 12 min. Turn, brush with glaze, and broil for 5 to 7 min more. Turn meat again, brush with glaze, and broil for 3 to 4 min more.
6. Slice rack between ribs. Serve with rice and salsa and garnish with mint leaves.

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