Grilled Paniolo Rack of Lamb

This is a fabulous recipe for rack of lamb on the grill.  I have no idea where I would find fermented beans, and quite honestly that doesn’t sound too appealing.   I’ve never cooked with them so I just omitted them from the recipe.  Problem solved!  Enjoy!

For marinade

  • 1 tablespoon fermented black beans
  • 6 tablespoons hoisin sauce
  • 1/4 cup honey
  • 3 tablespoons soy sauce (preferably low-salt)
  • 3 tablespoons medium-dry Sherry
  • 2 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, available by request from butcher (about 1 1/2 pounds
  • 1 tablespoon sesame seeds

Make 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.

In a large sealable plastic bag combine lamb and marinade and seal bag, pressing out excess air. Marinate lamb, chilled, turning occasionally, 2 hours.

Prepare grill and preheat oven to 400°F.

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.

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°F. for medium-rare. Transfer lamb to cutting board and let stand 10 minutes.

Source:  Epicurious


15 thoughts on “Grilled Paniolo Rack of Lamb

  1. Your lamb looks great. I think that you could probably use the black bean paste or sauce that you find in the Asian food section of your market. It has fermented black beans as one of the ingredients.

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