- 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.