- Olive oil
- 2 1 1/3-pound racks of lamb, well trimmed
- 2 medium red onions, cut through root ends into 1/2-inch-thick wedges
- 1/2 cup hoisin sauce
- 1/4 cup frozen orange juice concentrate
- 1 1/2 tablespoons minced peeled fresh ginger
- 1 tablespoon chili-garlic sauce
- 3/4 teaspoon Chinese five-spice powder or ground aniseed
- Preheat oven to 450°F. Brush large rimmed baking sheet with olive oil. Place lamb racks in center of baking sheet. Arrange onion wedges around lamb.
- Brush lamb and onion wedges with olive oil. Whisk hoisin, orange juice concentrate, minced ginger, chili-garlic sauce, and Chinese five-spice powder in small bowl to blend. Brush hoisin glaze generously over lamb and onion wedges; sprinkle with salt and generous amount of pepper.
- Roast until instant-read thermometer inserted into lamb registers 130°F for medium-rare, about 25 minutes. Transfer lamb racks to plate. Continue roasting onion wedges until tender, about 5 minutes longer. Divide onion wedges among plates. Cut lamb racks into chops; place lamb atop onion wedges and serve.
- Available in the Asian foods section of many supermarkets and at Asian markets.
- Chinese five-spice powder is a spice blend that may contain ground aniseed, fennel seeds, Szechuan peppercorns, cinnamon, star anise, cloves, or ginger; it can be found in the spice section of most supermarkets.