Asian Racks Of Lamb With Sesame Sauce Food

KOREAN BARBECUED RACK OF LAMB

Steps:

• Combine gochujang, garlic, green onions, brown sugar, rice vinegar, sesame oil, soy sauce, and salt. Whisk marinade until thoroughly combined.
• Trim any excess fat along the surface of lamb. Cut a slash about 1 1/2 inches deep between each rib bone, stopping above the loin. Transfer racks to a zip-top bag. Place bag in a bowl; pour marinade inside. Seal the bag and massage the marinade onto the lamb. Marinate in the refrigerator, turning once or twice, 8 to 24 hours.
• Remove racks of lamb to a plate and return marinade to the fridge. Blot off extra moisture from the fatty side of the lamb. Sprinkle more kosher salt on top.
• Preheat grill to 350 degrees F (175 degrees C). Add racks fat side-down and cook until browned, 7 to 8 minutes. Flip and continue to cook until internal temperature reaches 125 degrees F (52 degrees C), 12 to 15 minutes more. Plate lamb and let rest for 10 minutes.
• Pour the reserved marinade into a saucepan over medium-high heat. Bring to a boil; continue cooking until reduced to a glaze, 1 to 2 minutes more. Brush glaze over the lamb.

RITZ-CARLTON PANIOLO RACK OF LAMB

Steps:

• 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 degrees 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 degrees F for medium-rare. Transfer lamb to cutting board and let stand 10 minutes. NOTE: Because the lamb in this recipe is marinated in a barbecue-style sauce and then grilled, the hotel nicknamed the dish "paniolo", which means "cowboy" in Hawaiian.

CEDAR PLANKED ASIAN RACK OF LAMB

Steps:

• Whisk together ingredients and divide into 2 portions. Lightly season lamb with salt. Coat racks with one portion of marinade and set aside the other for the second batch.
• Cover lamb and chill 2 hours or overnight.
• Place lamb racks on cedar plank in pairs, facing one another, so the ribs interlock. Cook for 15 - 20 minutes or until lamb registers 125 degrees on meat thermometer.
• Remove from grill and tent loosely with foil for 5 - 10 minutes. Slice into chops and serve garnished with chopped peanuts and green onions.

GRILLED HOISIN LAMB LOIN CHOPS

Steps:

• In a shallow bowl whisk together the hoisin sauce, diced garlic, sesame oil and red and black peppers. Add lamb loin chops and half of chopped cilantro. Turn to coat or place all in a plastic bag and turn to coat. Allow to marinate at least 30 minutes or longer.
• Preheat grill to 350°F (medium heat). Clean and oil your grill.
• Grill 3 minutes, turn each chop 90 degrees for that nice char grill look, and cook for another 3 minutes. Turn the chops over and baste with any remaining hoisin sauce. Cook for about 6 more minutes, turning halfway through. They should still be pink inside. Remove the chops from the grill and place on a warm plate to rest. Sprinkle with remaining chopped cilantro.
• Serve with steamed rice and vegetables.

ASIAN RACKS OF LAMB WITH SESAME SAUCE

Steps:

• Preheat oven to 200°C Place lamb racks in oven dish and season well.
• Combine all other ingredients and rub onto racks. Marinate at least 1 hour in fridge.
• Roast racks until golden brown and cooked to your liking. Set racks aside and cover with foil to rest.
• Meanwhile remove fat from oven pan. Add stock to deglaze. Then add sesame oil and paste. Bring to boil stirring until thickened (you can add some flour if ncessary) and season.
• Serve racks with the sesame gravy.

PANIOLO RACK OF LAMB

Steps:

• 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.