Pacific Rim Rack of Lamb
Green Valley Spa

2 racks lamb
Marinade
4 tablespoons whiskey
1\4 teaspoon garlic, minced
1\8 teaspoon Chinese chili pepper sauce
1 1\8 cups soy sauce, low sodium
2\3 cup Hoisen sauce
2 teaspoons honey
1 cup water

Sauce
3\4 cup burgundy wine
1 star anise
1 1\2 teaspoon ginger, minced fresh
1\2 teaspoon Chinese 5 spice powder
1 1\2 cups chicken stock

1. Mix marinade ingredients well. Refrigerate 1\2 of marinade for the sauce.
2. Trim all visible fat off of both racks of lamb.
3. Cut racks in half so that there are four ribs on each portion and place ribs in 1\2 marinade and coat well.
4. Place racks in large zip lock bag and marinate in refrigerator over night.
5. Remove ribs from marinade and brown all sides of the ribs on a hot non-stick pan.
6. Place in a 350 degree oven for about 20-30 minutes, or until medium rare.
7. For sauce: combine wine, anise, ginger, spice powder and chicken stock plus the marinade. Bring to a boil, reduce heat and let it simmer slowly. Continue to simmer until volume reduces by 1\2 or more.
8. Adjust flavor and thicken if necessary (use a water cornstarch slurry to thicken sauce).