Char siu rack of lamb
Source of Recipe
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List of Ingredients
For marinade:
1 tablespoon minced fresh rosemary
1 tablespoon minced garlic
1 teaspoon toasted ground szechuan peppercorns
2 tablespoons dark soy sauce
2 tablespoons soy sauce
1 teaspoon salt
1 tablespoon vegetable oil
1 rack of lamb, trimmed of fat,about 2 pounds
For glaze
1/3 cup hoisin sauce
1/3 cup soy sauce
3 tablespoons honey
For salsa:
1 mango, peeled and diced
2 tablespoons chopped red bell peppers
2 tablespoons chopped onions
1 tablespoon minced fresh mint leaves
2 tablespoons dark soy sauce
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons fresh lemon juice
1 tablespoon plum sauce
For serving:
hot cooked rice
mint leaves, for garnish
Recipe
To prepare marinade: Combine rosemary, garlic, peppercorns, soy sauces, salt and oil in a large bowl.
Add lamb and turn to coat.
Cover and refrigerate 2-3 hours.
To prepare glaze: Combine hoisin sauce, soy sauce and honey in a bowl.
Mix and set aside.
To prepare salsa: Combine mango, bell pepper, onion, mint, soy sauces, honey, lemon juice and plum sauce in a bowl; mix well.
Cover and refrigerate until ready to serve.
Preheat broiler with rack placed 4 to 5 inches from heating element.
Place lamb, meat side up, in a foil-lined baking pan.
Broil lamb, meat side up, for 10 to 12 minutes.
Turn, brush with glaze, and broil for 5 to 7 minutes more.
Turn meat again, brush with glaze, and broil for 3 to 4 minutes more.
Slice rack between ribs.
Serve with rice and salsa and garnish with mint leaves
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