Signing you in…

Hawaiian-Style Paniolo Rack of Lamb

Hawaiian-Style Paniolo Rack of Lamb prepared dish

A flavorful rack of lamb marinated in a sweet-savory Asian-inspired sauce with black beans, hoisin, honey, chili, and orange zest, then grilled and oven-roasted with toasted sesame seeds.

This recipe is Hawaiian-Inspired style, dinner, scaled for 6 servings, with 25 min prep and 20 min cook.

Prep: 25 min · Cook: 20 min · Total: 45 min · Serves: 6

Quick cooking notes

  • Core ingredients include rack of lamb, fermented black beans, garlic, soy sauce.
  • Follow all 11 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 2 rack rack of lamb (trimmed and frenched)
  • 2 tbsp fermented black beans (rinsed, drained, and finely chopped)
  • 3 clove garlic (minced)
  • 3 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp honey
  • 2 tbsp dry sherry
  • 1 tsp red curry paste
  • 1 tsp chili paste
  • 1 tsp sesame oil
  • 1 tsp orange zest (finely grated)
  • 2 tbsp sesame seeds (toasted)
  • 0.5 tsp salt (or to taste)
  • 0.5 tsp black pepper (or to taste)

Instructions

  1. Make the marinade by whisking together the chopped black beans, garlic, soy sauce, hoisin sauce, honey, sherry, red curry paste, chili paste, sesame oil, orange zest, salt, and black pepper in a bowl.
  2. Place the lamb racks in a large resealable bag or shallow dish and coat them thoroughly with the marinade.
  3. Seal and refrigerate for 2 hours, turning occasionally to distribute the marinade evenly.
  4. Preheat the oven to 200°C (400°F) and prepare a grill or grill pan over medium-high heat.
  5. Remove the lamb from the marinade and discard the remaining marinade.
  6. Grill the lamb racks for about 5 minutes total, turning to brown all sides evenly.
  7. Transfer the lamb to a shallow baking pan, meat side up.
  8. Toast the sesame seeds in a dry skillet over medium heat, stirring until golden and fragrant.
  9. Sprinkle the toasted sesame seeds over the lamb.
  10. Roast in the oven for 10 minutes, then continue roasting for 5 to 10 minutes more, until the internal temperature reaches 54°C (130°F) for medium-rare.
  11. Transfer the lamb to a cutting board and let it rest for 10 minutes before slicing into chops and serving.

Nutrition (per serving)

  • Calories: 418
  • Protein: 29 g
  • Fat: 29 g
  • Carbohydrates: 9 g
  • Sugar: 6 g
  • Sodium: 590 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

Related recipes by cuisine or ingredients