PEANUT-CRUSTED LAMB WITH HUNAN SAUCE

Peanut-Crusted Lamb with Hunan Sauce image

Yield Serves 4

Number Of Ingredients 18

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LAMB
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
SAUCE
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.

Steps:

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