Because the lamb in this recipe is marinated in a barbecue-style sauce and then grilled, the hotel nicknamed the dish "paniolo", which means "cowboy" in hawaiian.

　　

Ingredients

Serves 4

　　

For marinade

1 tablespoon fermented black beans

　　6 tablespoons hoisin sauce

　　1/4 cup honey

　　3 tablespoons soy sauce (preferably low-salt)

　　3 tablespoons medium-dry Sherry

　　2 tablespoons Asian sesame oil

　　1 tablespoon Thai red curry paste

　　1 teaspoon Asian chili paste

　　1 tablespoon minced garlic

　　2 tablespoons freshly grated orange zest

　　2 frenched racks of lamb, available by request from butcher (about 1 1/2 pounds

　　1 tablespoon sesame seeds

　　

Make marinade:

Step 1

Rinse black beans and pat dry. Chop beans fine and in a bowl whisk together with remaining marinade ingredients and salt and pepper to taste.

　　

Step 2

In a large sealable plastic bag combine lamb and marinade and seal bag, pressing out excess air. Marinate lamb, chilled, turning occasionally, 2 hours.

　　

Step 3

Prepare grill and preheat oven to 400°F.

　　

Step 4

Remove lamb from bag and discard marinade. Grill lamb on an oiled rack set 5 to 6 inches over glowing coals. turning, until browned all over, about 5 minutes.

　　

Step 5

Transfer lamb, meat sides up, to a shallow baking pan and roast in middle of oven 10 minutes. In a dry heavy skillet toast sesame seeds over moderately high heat, stirring, until fragrant and golden. Sprinkle lamb with sesame seeds and roast 5 to 10 minutes more, or until a meat thermometer registers 130°F. for medium-rare. Transfer lamb to cutting board and let stand 10 minutes.