Char Siu Rack of Lamb with Smashed Redskins and Spinach

For those of you who don't think that you like lamb, try this dish. We think it would work well with individual chops as well as the rack. The best we can discover Char Siu is a general term for "BBQ" in chinese.

First, we made a marinade by combining some crushed Sqechauan pepper corns, 1t; 1T minced fresh rosemary, 1 clove minced garlic, and 4T soy sauce. Put the lamb in the marinage, turning to coat and refrigerate for 2-3 hrs. While the lamb is marinading prepare the glaze and the salsa.

For the glaze mix 1/3C hoisin sauce, 1/3C soy sauce, and 3T honey and set aside.

For the salsa combine 1 mango pealed and diced, 2T chopped bell pepper (We like to use a variety of colors which we get off the salad bar for small amounts rather than buying whole peppers), 2T chopped onion, 1T chopped mint leaves, 4T soy sauce, 2T honey, 2T fresh lemon juice and 1T plum sauce. Allow the mix to rest for an hour so the flavors meld.

Prepare the lamb by brushing with the glaze and broiling or grilling to the preferred doneness (med-rare in our case) about 15 min. Turn the lamb two or three times and apply more glaze as it cooks.

For the spinach wilt 1 lb. fresh spinach in boiling water then press dry to remove all of the water possible. Just before serving warm with 3/4C chopped basil, 3/4C ricotta cheese, 2T butter, 1 clove minced garlic and 1/4C whipping cream. Serve immediately.

For the potatoes boil redskins until tender then drain and smash them in an oven proof dish. Drizzle on some olive oil, salt and pepper to taste and put in a 450 F oven for about 20 min. They will stay warm while you cook the lamb.

We served a big red Zinfandel with it.