Peanut-Crusted Lamb with Hunan Sauce

• 1 cup peanut oil
• 10 tablespoons hoisin sauce*
• 1/2 cup plum wine** or Sherry
• 8 garlic cloves, minced
• 2 tablespoons minced fresh ginger
• 1/2 teaspoon dried crushed red pepper
• 2 1 3/4-pound racks of lamb, trimmed
• 2 tablespoons bottled chili sauce
• 2 cups dry-roasted unsalted peanuts, finely chopped
• 2 cups beef stock or canned broth
• 1/4 cup dry red wine
• 2 tablespoons bottled chili sauce
• 1 tablespoon hoisin sauce
• 2 tablespoons chilled butter
• *Available at Asian markets and in the Asian section of many supermarkets.
• **Available at Asian markets, specialty foods stores and some liquor stores.

1. Mix oil, 2 tablespoons hoisin, wine, garlic, ginger and red pepper in medium saucepan.
2. Stir over low heat until warm, about 4 minutes.
3. Cool.
4. Place lamb in glass baking dish.
5. Pour marinade over.
6. Cover; chill at least 4 hours or overnight.
7. Preheat oven to 375F.
8. Drain lamb; pat dry.
9. Heat heavy large skillet over high heat.
10. Add 1 lamb rack; sear on all sides, about 6 minutes.
11. Transfer to baking pan.
12. Repeat with remaining rack.
13. Cool 15 minutes.
14. Mix chili sauce and 8 tablespoons hoisin in small bowl.
15. Brush over lamb.
16. Press nuts onto lamb, coating completely.
17. Bake until meat thermometer registers 130F for medium-rare, about 20 minutes.
18. Transfer to platter.
19. Tent with foil.
20. Boil stock and wine in large skillet until reduced 3/4 cup, about 15 minutes.
21. Add chili sauce and hoisin; boil until reduced to 1/2 cup, about 4 minutes.
22. Remove from heat.
23. Add butter; whisk just until melted.
24. Cut lamb between ribs into double chops.
25. Serve with sauce.

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Taken from www.epicurious.com/recipes/food/views/peanut-crusted-lamb-with-hunan-sauce-3101 (may not work)