Char Siu Rack Of Lamb

• 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 leaf, for garnish

1. To prepare marinade: Combine rosemary, garlic, peppercorns, soy sauces, salt and oil in a large bowl.
2. Add lamb and turn to coat.
3. Cover and refrigerate 2-3 hours.
4. To prepare glaze: Combine hoisin sauce, soy sauce and honey in a bowl.
5. Mix and set aside.
6. To prepare salsa: Combine mango, bell pepper, onion, mint, soy sauces, honey, lemon juice and plum sauce in a bowl; mix well.
7. Cover and refrigerate until ready to serve.
8. Preheat broiler with rack placed 4 to 5 inches from heating element.
9. Place lamb, meat side up, in a foil-lined baking pan.
10. Broil lamb, meat side up, for 10 to 12 minutes.
11. Turn, brush with glaze, and broil for 5 to 7 minutes more.
12. Turn meat again, brush with glaze, and broil for 3 to 4 minutes more.
13. Slice rack between ribs.
14. Serve with rice and salsa and garnish with mint leaves.

marinade, fresh rosemary, garlic, ground szechuan, soy sauce, soy sauce, salt, vegetable oil, rack of lamb, hoisin sauce, soy sauce, honey, salsa, mango, red bell peppers, onions, mint leaves, soy sauce, soy sauce, honey, lemon juice, plum sauce, rice, mint leaf

Taken from www.food.com/recipe/char-siu-rack-of-lamb-82904 (may not work)