Be sure the lamb is trimmed; otherwise, ask the butcher to do it for you.
Recipe information
Total Time
45 minutes
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
*Available in the Asian foods section of many supermarkets and at Asian markets.
Step 5
**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.
