1/8 Bone Lamb Rack – Frenched
Hoisin Marinade -- See Recipe
Cilantro Vinaigrette -- See Recipe

When buying the rack of Lamb, ask the butcher to have the lamb frenched. Follow the recipe for the hoisin marinade and place the cleaned racks in this mixture for at least 24 hours prior to cooking. Remove from marinade and make sure to wipe off the excess liquid. Using a large skillet heat to medium. Pan sear both sides of the Lamb rack approx. 2 minutes per side. Then finish cooking the lamb in a 325 degree oven until cooked medium rare. Allow a few minutes for the rack to rest prior to cutting for service. This will allow the Lamb to retain its juices after cooking. Cut into individual chops and place on decorative plates and garnish with cilantro vinaigrette and fresh cilantro leaves for presentation.

Hoisin Marinade

1 cup Hoisin Sauce (Chinese Plum Sauce)
1 T. Sugar
1 T. Soy Sauce
1 t. Chinese Five Spice
1 t. Garlic – minced
1 t. Dry Sherry Wine
1 t. Chili Garlic oil

Combine all ingredients in small mixing bowl and combine thoroughly. Refrigerate for service.

Cilantro Vinaigrette

1 cup Cilantro Leaves – picked - chopped
1 t. Garlic -- minced
1 t. Shallots -- minced
1 t. Cumin
1 cup Olive Oil – extra virgin
1 T. Rice Wine Vinegar
1 t. Lemon Juice – freshly squeezed
1 t. Lime juice – freshly squeezed

Combine cilantro, garlic, shallots and cumin in a bowl. Drizzle in olive oil and mix. When all oil is added slowly add vinegar and juices. Adjust seasoning with salt and pepper. Refrigerate until service.