Asian Marinated Rack Of Lamb - cooking recipe

Ingredients

1 rack of lamb, frenched (8 chops total)
Marinade
1/2 cup hoisin sauce
1/4 cup honey
2 tablespoons dark sesame oil
2 tablespoons dry sherry or 2 tablespoons orange juice
1 -2 tablespoon sesame seeds
2 tablespoons black beans, rinsed
1 teaspoon orange zest
1/2 teaspoon curry powder

Preparation

Trim the rack of lamb removing fat and silver skin.
Mix the marinade ingredients in a blender jar until well blended.
Put the meat in a ziplock bag and pour the marinade over.
Seal the bag well and place in refrigerator for 24 hours.
Set out the meat and allow to stand at room temperature for 1 hour before cooking.
Run the bones under cool water before roasting.
Preheat oven to 425 degrees, spray and broiler pan with non-stick cooking spray and place rack meat side down.
Place 1 cup of water in bottom of broiler pan, place the pan in the oven and roast uncovered for 30 minutes or until a meat thermometer registers between 145 and 150 degrees for medium-rare.
Check the meat a couple of times during cooking. If the water has cooked out of pan, add additional water.
To serve, carve the rack into individual chops allowing 2 chops per person.