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!
- 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.