• Ingredients: 22
  • Serves: 4

Peanut-crusted lamb with hunan sauce with **available at asian markets, specialty foods stores and some liquor stores..




  • **Available at Asian markets, specialty foods stores and some liquor stores.

For plums

  • 3/4 cup orange juice
  • 1/2 cup red currant jelly
  • 1/4 cup golden brown sugar
  • 3 1/4-inch-thick slices fresh ginger
  • 6 large ripe red-skinned plums, halved, pitted, cut into 1/2-inch-thick wedges

Grilled Vegetables

  • *A green tomato-like vegetable with a paper-thin husk. Available at Latin American markets and some supermarkets.

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies



  1. Step 1 Mix oil, 2 tablespoons hoisin, wine, garlic, ginger and red pepper in medium saucepan. Stir over low heat until warm, about 4 minutes.
  2. Step 2 Cool. Place lamb in glass baking dish. Pour marinade over. Cover; chill at least 4 hours or overnight.
  3. Step 3 Preheat oven to 375°F. Drain lamb; pat dry. Heat heavy large skillet over high heat. Add 1 lamb rack; sear on all sides, about 6 minutes.

    For this step you will need

  4. Step 4 Transfer to baking pan. Repeat with remaining rack. Cool 15 minutes. Mix chili sauce and 8 tablespoons hoisin in small bowl.

    For this step you will need

  5. Step 5 Brush over lamb. Press nuts onto lamb, coating completely. Bake until meat thermometer registers 130°F for medium-rare, about 20 minutes.


  1. Step 6 Boil stock and wine in large skillet until reduced 3/4 cup, about 15 minutes. Add chili sauce and hoisin; boil until reduced to 1/2 cup, about 4 minutes.

    For this step you will need

Nutrition information

Calories 2,562 Carbohydrates 35 g (12%)
Fat 234 g (360%) Protein 79 g (157%)
Saturated Fat 78 g (391%) Sodium 1,341 mg (56%)
Polyunsaturated Fat 40 g Fiber 8 g (31%)
Monounsaturated Fat 101 g Cholesterol 318 mg (106%)