Chinese Cha Siu Rack Of Lamb

1. MMMMM————————–MARINADE——————————-
2. 1 Tbsp Minced fresh rosemary
3. 1 Tbsp Minced garlic
4. 1 tsp Ground toasted Sichuan peppercorns
5. 2 Tbsp Dark soy sauce
6. 2 Tbsp Regular soy sauce
7. 1 tsp Salt
8. 1 Tbsp Cooking oil

1. MMMMM—————————GLAZE——————————–
2. 1/3 cup Hoisin sauce
3. 1/3 cup Soy sauce
4. 3 tablespoons honey

1. MMMMM—————————SALSA——————————–
2. 1 Mango, peeled and diced
3. 2 Tbsp Chopped red bell pepper
4. 2 Tbsp Chopped onion
5. 1 Tbsp Minced fresh mint leaves
6. 2 Tbsp Dark soy sauce
7. 2 Tbsp Regular soy sauce
8. 2 Tbsp Honey
9. 2 Tbsp Lemon juice
10. 1 Tbsp Plum sauce

Getting Ready Combine marinade ingredients in a bowl. Add lamb and turn to coat. Cover and refrigerate for 2 to 3 hours. Combine glaze ingredients in a bowl. Combine salsa ingredients in a bowl; cover and refrigerate until ready to serve. Cooking Preheat oven broiler with rack placed 4 to 5 inches from heating element. Place meat on a rack in a foil-lined baking pan. Broil lamb, meat side up, for 10 to 12 minutes. Turn, brush with glaze, and broil for 5 to 7 minutes. Turn meat again, brush with glaze, and broil for another 3 to 4 minutes. Serve lamb with rice and salsa.