Coriander Crusted Lamb With Spiced Orange-Hoisin Sauce

lamb, hoisin sauce, ketchup, coriander, chilies, vinegar, juice, honey, curry, garlic

Ingredients

2 racks of lamb (frenched, each should have 8 ribs)
100 ml hoisin sauce
200 g coriander leaves (chopped)
50 g coriander seeds (freshly toasted and pounded)
Sauce250 ml hoisin sauce
200 ml tomato ketchup
50 ml red wine vinegar
1 orange, juice and zest of
3 red chilies (chopped)
1 teaspoon garlic (chopped)
2 teaspoons curry powder
1 tablespoon honey

Directions for Coriander Crusted Lamb With Spiced Orange-Hoisin Sauce Recipe

Marinate the lamb with 50ml of the hoisin for an hour.
To cook the lamb, sear the meat on a hot pan and roast in a preheated oven at 180 Degrees C for 20 minutes.
Remove from the oven and spread 50ml of the hoisin on the lamb and crust with the coriander leaves and seeds.
Set aside the lamb to rest.
For the sauce, mix all the ingredients together in a mixing bowl and whisk until the sauce is well mixed. Heat before serving.
Slice your chops when ready to serve, and top with sauce to taste.

Read the full directions on Food.com