Name: Peanut-Crusted Lamb with Hunan Sauce
Yield: Serves 4
Ingredients: 1 cup peanut oil; 10 tablespoons hoisin sauce*; 1/2 cup plum wine** or Sherry; 8 garlic cloves, minced; 2 tablespoons minced fresh ginger; 1/2 teaspoon dried crushed red pepper; 2 1 3/4-pound racks of lamb, trimmed; 2 tablespoons bottled chili sauce; 2 cups dry-roasted unsalted peanuts, finely chopped; 2 cups beef stock or canned broth; 1/4 cup dry red wine; 2 tablespoons bottled chili sauce; 1 tablespoon hoisin sauce; 2 tablespoons chilled butter; *Available at Asian markets and in the Asian section of many supermarkets.; **Available at Asian markets, specialty foods stores and some liquor stores.

Recipe information

Yield
Serves 4

Ingredients

LAMB

1 cup peanut oil

10 tablespoons hoisin sauce*

1/2 cup plum wine** or Sherry

8 garlic cloves, minced

2 tablespoons minced fresh ginger

1/2 teaspoon dried crushed red pepper

2 1 3/4-pound racks of lamb, trimmed

2 tablespoons bottled chili sauce

2 cups dry-roasted unsalted peanuts, finely chopped

SAUCE

2 cups beef stock or canned broth

1/4 cup dry red wine

2 tablespoons bottled chili sauce

1 tablespoon hoisin sauce

2 tablespoons chilled butter

*Available at Asian markets and in the Asian section of many supermarkets.

**Available at Asian markets, specialty foods stores and some liquor stores.

Preparation

FOR LAMB:
Step 1
Mix oil, 2 tablespoons hoisin, wine, garlic, ginger and red pepper in medium saucepan. Stir over low heat until warm, about 4 minutes. Cool. Place lamb in glass baking dish. Pour marinade over. Cover; chill at least 4 hours or overnight.
Step 2
Preheat oven to 375°F. Drain lamb; pat dry. Heat heavy large skillet over high heat. Add 1 lamb rack; sear on all sides, about 6 minutes. Transfer to baking pan. Repeat with remaining rack. Cool 15 minutes. Mix chili sauce and 8 tablespoons hoisin in small bowl. Brush over lamb. Press nuts onto lamb, coating completely. Bake until meat thermometer registers 130°F for medium-rare, about 20 minutes. Transfer to platter. Tent with foil.
MEANWHILE, PREPARE SAUCE:
Step 3
Boil stock and wine in large skillet until reduced 3/4 cup, about 15 minutes. Add chili sauce and hoisin; boil until reduced to 1/2 cup, about 4 minutes. Remove from heat. Add butter; whisk just until melted.
Step 4
Cut lamb between ribs into double chops. Serve with sauce.

TagsRed Wine Wine Alcohol Beverages Chinese-American Chinese East Asian Asian Garlic Root Vegetable Vegetable Rack of Lamb Lamb Meat Peanut Nut Main Dinner Gluten Free Easy Oven Bake Lunar New Year Bon Appétit

Recipe information

Ingredients

LAMB

SAUCE

Preparation

FOR LAMB:

Step 1

Step 2

MEANWHILE, PREPARE SAUCE:

Step 3

Step 4

Recipe notes