INGREDIENTS:
For marinade
•1 tablespoon black bean sauce
•6 tablespoons hoisin sauce
•1/4 cup honey
•3 tablespoons Tamariฎ soy sauce
•3 tablespoons medium-dry Sherry
•2 tablespoons Asian sesame oil
•1 teaspoon Asian chili paste
•1 tablespoon crushed garlic
•2 tablespoons orange zest

OTHER INGREDIENTS:
•2 frenched racks of lamb, available by request from butcher (about 1 1/2 pounds
•1 tablespoon toasted sesame seeds

PREPARATION:
Make marinade:
•Blend all marinade ingredients together and salt and pepper to taste.

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

•Prepare barbecue grill and preheat oven to 400ฐF.

•Remove lamb from bag and discard marinade. Grill lamb on an oiled rack on a gas barbecue or set 5 to 6 inches over glowing coals. turning, until browned all over, about 4-6 minutes.

•Transfer lamb and place meat sides up, to a shallow baking pan and roast in 400 degree oven for 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. Meat thermometer should register 130ฐF. for medium-rare.

•Let lamb stand for10 minutes on a cutting board. Cut into chops and serve.

•Serves 4.

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