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Ингредиенты
- 1 Tbsp. chopped fresh rosemary
- 1 Tbsp. chopped garlic
- 1 tsp grnd toasted Sichuan peppercorns
- 2 Tbsp. dark soy sauce
- 2 Tbsp. soy sauce
- 1 tsp salt
- 1 Tbsp. vegetable oil
- 1 x rack of lamb, trimmed of fat, about 2 pounds
- 1/3 c. hoisin sauce
- 1/3 c. soy sauce
- 3 Tbsp. honey
- 1 x mango, peeled and diced
- 2 Tbsp. minced red bell pepper
- 2 Tbsp. minced onion
- 1 Tbsp. chopped fresh mint leaves
- 2 Tbsp. dark soy sauce
- 2 Tbsp. soy sauce
- 2 Tbsp. honey
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. plum sauce Warm cooked rice Mint leaves, for garnish
Инструкции
- This dish came from chef Chiang Shing-Kung at the Long Tong Loa Beijing restaurant. Nothing could be more Chinese than char siu, but this recipe - using lamb rack, paired with fruit salsa - reflects the flair of Hong Kong.
- To prepare marinade: Combine rosemary, garlic, peppercorns, soy sauces, salt and oil in a large bowl. Add in lamb and turn to coat. Cover and chill 2-3 hrs.
- To prepare glaze: Combine hoisin sauce, soy sauce and honey in a bowl. Mix and set aside.
- To prepare salsa: Combine mango, bell pepper, onion, mint, soy sauces, honey, lemon juice and plum sauce in a bowl; mix well. Cover and chill till ready to serve.
- Preheat broiler with rack placed 4 to 5 inches from heating element. Place lamb, meat side up, in a foil-lined baking pan. Broil lamb, meat side up, for 10 to 12 min. Turn, brush with glaze, and broil for 5 to 7 min more. Turn meat again, brush with glaze, and broil for 3 to 4 min more.
- Slice rack between ribs. Serve with rice and salsa and garnish with mint leaves.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 661g | |
| Calories 914 | |
| Calories from Fat 156 | 17% |
| Total Fat 17.65g | 22% |
| Saturated Fat 1.9g | 8% |
| Trans Fat 0.35g | |
| Cholesterol 3mg | 1% |
| Sodium 15839mg | 660% |
| Potassium 1032mg | 29% |
| Total Carbs 184.46g | 49% |
| Dietary Fiber 9.6g | 32% |
| Sugars 145.78g | 97% |
| Protein 18.54g | 30% |
