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Chuck Braden

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MONGOLIAN RACK OF LAMB         Roy Yamaguchi

(serves 4) 

Marinade:

4 racks of lamb
1 cup hoisin sauce
1/4 cup honey
2 TBSP. Fresh ginger, chopped
1 TSP. Chopped fresh garlic
1 bunch cilantro, chopped

Combine ingredients and marinate lamb one hour.  Grill whole on an outdoor BBQ on medium heat for about 8 -10 minutes each side, or to desired doneness.  If not done, and cooked on the outside, finish in a 350 degree oven for 5 - 10 minutes.

Braised eggplant: 

2 Japanese eggplants, cut lengthwise into sticks
1 TBSP. Vegetable oil
1/4 cup oyster sauce
1/4 TSP. Chili sauce

Pan fry eggplant in vegetable oil until golden brown and cooked through.  Remove from pan and dab off excess oil.  Place eggplant in a bowl and toss with oyster sauce and chili sauce mixture.

Ginger Cabernet sauce: 

cup good quality red wine (preferably Cabernet Sauvignon)
1/4 cup demi-glaze
1 TBSP. Fresh ginger, minced
1/4 cup fresh mint leaves, julienne

Heat wine in a pot over medium heat until reduced to 1/4 cup.  Add demi-glaze, ginger and mint.  Heat slowly, do not bring to a rolling boil, until flavors become infused, approximately 5 minutes.  Sauce is done when it is thick enough to coat the back of a spoon.

Slice cooked lamb racks and arrange on a plate with the eggplant.  Spoon sauce over the meat and serve.