1 2 pound rack of lamb
hot cooked rice
Marinade:
1 tablespoon minced fresh rosemary
1 tablespoon minced garlic
1 teaspoon ground toasted Sichuan peppercorns
2 tablespoons dark soy sauce
2 tablespoons regular soy sauce
1 teaspoon salt
1 tablespoon cooking oil
Glaze:
1/3 cup hoisin sauce
1/3 cup soy sauce
3 tablespoons honey
Salsa:
1 mango, peeled and diced
2 tablespoons chopped red bell pepper
2 tablespoons chopped onion
1 tablespoon minced fresh mint leaves
2 tablespoons dark soy sauce
2 tablespoons regular soy sauce
2 tablespoons honey
2 tablespoons lemon juice
1 tablespoon plum sauce
Combine marinade ingredients in a bowl. Add lamb and turn to coat. Cover and refrigerate for 2 to 3 hours. Combine glaze ingredients in a bowl. Combine salsa ingredients in a bowl; cover and refrigerate until ready to serve. Preheat oven broiler with rack placed 4 to 5 inches from heating element. Place meat on a rack 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. Turn meat again, brush with glaze and broil for another 3 to 4 minutes. Serve lamb with rice and salsa. Serves 4.
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