Paniolo Rack of Lamb

• 1 tablespoon fermented black beans
• 6 tablespoons hoisin sauce
• 1/4 cup honey
• 3 tablespoons soy sauce (preferably low-salt)
• 3 tablespoons medium-dry Sherry
• 2 tablespoons Asian sesame oil
• 1 tablespoon Thai red curry paste
• 1 teaspoon Asian chili paste
• 1 tablespoon minced garlic
• 2 tablespoons freshly grated orange zest
• 2 frenched racks of lamb, available by request from butcher (about 1 1/2 pounds
• 1 tablespoon sesame seeds

1. Rinse black beans and pat dry.
2. Chop beans fine and in a bowl whisk together with remaining marinade ingredients and salt and pepper to taste.
3. In a large sealable plastic bag combine lamb and marinade and seal bag, pressing out excess air.
4. Marinate lamb, chilled, turning occasionally, 2 hours.
5. Prepare grill and preheat oven to 400F.
6. Remove lamb from bag and discard marinade.
7. Grill lamb on an oiled rack set 5 to 6 inches over glowing coals.
8. turning, until browned all over, about 5 minutes.
9. Transfer lamb, meat sides up, to a shallow baking pan and roast in middle of oven 10 minutes.
10. In a dry heavy skillet toast sesame seeds over moderately high heat, stirring, until fragrant and golden.
11. Sprinkle lamb with sesame seeds and roast 5 to 10 minutes more, or until a meat thermometer registers 130F.
12. for medium-rare.
13. Transfer lamb to cutting board and let stand 10 minutes.

black beans, hoisin sauce, honey, soy sauce, sherry, asian sesame oil, red curry, asian chili paste, garlic, orange zest, lamb, sesame seeds

Taken from www.epicurious.com/recipes/food/views/paniolo-rack-of-lamb-14247 (may not work)