LibreRecipes

Peanut-Crusted Lamb with Hunan Sauce

Rating

Calories

2588.0

Protein

81.0

Sodium

1419.0

Fat

234.0

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.

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.
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.