Asian Marinated Rack of Lamb

For the marinade, combine and blend in a food processor the hoisin sauce, honey, sesame oil, sherry, sesame seeds, black beans, orange zest and curry powder. Pour the marinade over the lamb in a large pan and marinate for several hours or overnight (up to 24 hours if desired). Pour off the marinade. Allow the meat to come to room temperature while you heat the oven to 450 degrees.

Roast the lamb about 30 minutes, or until a meat thermometer registers between 140 and145 degrees for medium rare.

To serve: Carve rack into individual chops. Serve 2 chops per person.

Note: I find the best lamb at Sam's Club in Jackson.

If you wish to use a prepared marinade, I recommend Longleaf Kitchen's Black Fig Vinaigrette for a similar taste.

These carrots are tenderly dressed with champagne and dill. The veggies will add a touch of color to the plate and Easter is not Easter without eating carrots in honor of Peter Rabbit.

This recipe also comes from The Junior League Centennial Cookbook.

*Source: Clarion-Ledger - Jackson, Ms