Char siu rack of lamb

Ingredients

For marinade

• 1 tablespoon minced fresh rosemary
• 1 tablespoon minced garlic
• 1 teaspoon toasted ground szechuan peppercorns
• 2 tablespoons dark soy sauce
• 2 tablespoons soy sauce
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 rack of lamb, trimmed of fat,about 2 pounds

For glaze

• 1/3 cup hoisin sauce
• 1/3 cup soy sauce
• 3 tablespoons honey

For salsa

• 1 mango, peeled and diced
• 2 tablespoons chopped red bell peppers
• 2 tablespoons chopped onions
• 1 tablespoon minced fresh mint leaves
• 2 tablespoons dark soy sauce
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons fresh lemon juice
• 1 tablespoon plum sauce

For serving

• hot cooked rice
• mint leaf, for garnish

Directions

1. 1

   To prepare marinade: Combine rosemary, garlic, peppercorns, soy sauces, salt and oil in a large bowl.

2. 2

   Add lamb and turn to coat.

3. 3

   Cover and refrigerate 2-3 hours.

4. 4

   To prepare glaze: Combine hoisin sauce, soy sauce and honey in a bowl.

5. 5

   Mix and set aside.

6. 6

   To prepare salsa: Combine mango, bell pepper, onion, mint, soy sauces, honey, lemon juice and plum sauce in a bowl; mix well.

7. 7

   Cover and refrigerate until ready to serve.

8. 8

   Preheat broiler with rack placed 4 to 5 inches from heating element.

9. 9

   Place lamb, meat side up, in a foil-lined baking pan.

10. 10

    Broil lamb, meat side up, for 10 to 12 minutes.

11. 11

    Turn, brush with glaze, and broil for 5 to 7 minutes more.

12. 12

    Turn meat again, brush with glaze, and broil for 3 to 4 minutes more.

13. 13

    Slice rack between ribs.

14. 14

    Serve with rice and salsa and garnish with mint leaves.