Asian Marinated Rack Of Lamb

• 1 rack of lamb, frenched (8 chops total)
• Marinade
• 1/2 cup hoisin sauce
• 1/4 cup honey
• 2 tablespoons dark sesame oil
• 2 tablespoons dry sherry or 2 tablespoons orange juice
• 1 -2 tablespoon sesame seeds
• 2 tablespoons black beans, rinsed
• 1 teaspoon orange zest
• 1/2 teaspoon curry powder

1. Trim the rack of lamb removing fat and silver skin.
2. Mix the marinade ingredients in a blender jar until well blended.
3. Put the meat in a ziplock bag and pour the marinade over.
4. Seal the bag well and place in refrigerator for 24 hours.
5. Set out the meat and allow to stand at room temperature for 1 hour before cooking.
6. Run the bones under cool water before roasting.
7. Preheat oven to 425 degrees, spray and broiler pan with non-stick cooking spray and place rack meat side down.
8. Place 1 cup of water in bottom of broiler pan, place the pan in the oven and roast uncovered for 30 minutes or until a meat thermometer registers between 145 and 150 degrees for medium-rare.
9. Check the meat a couple of times during cooking. If the water has cooked out of pan, add additional water.
10. To serve, carve the rack into individual chops allowing 2 chops per person.

rack of lamb, marinade, hoisin sauce, honey, dark sesame oil, sherry, sesame seeds, black beans, orange zest, curry powder

Taken from www.food.com/recipe/asian-marinated-rack-of-lamb-194188 (may not work)