To make sauce, in a mediium size saucepan over medium heat, bring stock, hoisin
sauce, ric and balsamic vinegar, honey and garlic to a simmer. Simmer, but do not
allow mixutre to boil, until reduced by half, about 30 minutes. Fromve from heat and
set aside.
Completely scrap bones on lamb racks down to loin meat. Wrap exposed bones
in aluminum foil to prevent burning. Season racks wth salt and pepper. Preheat
oven to 425 degrees. Heat 1 tablespoon of te oil in a large sillet. When very hot,
add one of the racs and brwon on all sides, adjusting heat as necessary. Remove
ract to a roasting pan, setting it upright on the flat bone. Repeat with remaining
rack, wiping the sillet with paper towel before adding and heating the remaining
oil. Can be prepared to this point a few hours ahead and refridgerate.
Liberally brush both racks with reduced sauce. Roast racks for about 12 minutes or
until a meat thermometer inserted in the center of meat, not touching fat or bone,
registrs 128 to 130 degrees for medium rare. Set aside to rest for about 10 minutes
before carving. Reheat sauce.
Cut each rack into 8 chops. Arrange 4 chops on each four warm dinner plates.
Spoon some fo the sauce on the chop, dividing evenly.
Originally Submitted
1/23/2012
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