Coriander Crusted Lamb With Spiced Orange-Hoisin Sauce

• 2 racks of lamb (frenched, each should have 8 ribs)
• 100 ml hoisin sauce
• 200 g coriander leaves (chopped)
• 50 g coriander seeds (freshly toasted and pounded)
• 250 ml hoisin sauce
• 200 ml tomato ketchup
• 50 ml red wine vinegar
• 1 orange, juice and zest of
• 3 red chilies (chopped)
• 1 teaspoon garlic (chopped)
• 2 teaspoons curry powder
• 1 tablespoon honey

1. Marinate the lamb with 50ml of the hoisin for an hour.
2. To cook the lamb, sear the meat on a hot pan and roast in a preheated oven at 180 Degrees C for 20 minutes.
3. Remove from the oven and spread 50ml of the hoisin on the lamb and crust with the coriander leaves and seeds.
4. Set aside the lamb to rest.
5. For the sauce, mix all the ingredients together in a mixing bowl and whisk until the sauce is well mixed.
6. Heat before serving.
7. Slice your chops when ready to serve, and top with sauce to taste.

lamb, hoisin sauce, coriander leaves, coriander seeds, hoisin sauce, tomato ketchup, red wine vinegar, orange, red chilies, garlic, curry powder, honey

Taken from www.food.com/recipe/coriander-crusted-lamb-with-spiced-orange-hoisin-sauce-224345 (may not work)