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Hoisin lamb rack

Name: Hoisin lamb rack
Yield: 2
Ingredients: 1 large Lamb rack, about 8 cutlets in total (Main); ⅓ cup Hoisin sauce; 2 Tbsp Orange juice; 1 ½ Tbsp Rice bran oil

for 2 people

Jan Bilton

Food writer and cookbook author.

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The sweetness of the hoisin sauce makes Selaks Founders Pinot Gris the perfect wine match.

1 large	Lamb rack, about 8 cutlets in total (Main)
⅓ cup	Hoisin sauce
2 Tbsp	Orange juice
1 ½ Tbsp	Rice bran oil

Season the lamb with black pepper. Place in a plastic bag. Combine the hoisin sauce and orange juice and pour over the lamb. Carefully move the rack around so it is well coated. Refrigerate for 2-12 hours.
Preheat the oven to 190C. Lightly oil a small roasting pan.
Place the rack in the roasting pan, fat-side up. Brush with a little of the marinade. Roast for 15-20 minutes, depending on how you prefer your lamb. Remove from the oven. Cover with foil and rest for 5 minutes before serving.