Small Plates: New Books for Cooks

NEW BOOKS FOR COOKS

PANKO-CRUSTED RACK OF LAMB WITH GREEN ONION HOISIN

Marinade:

¼ cup soy sauce

¼ cup Chinese rice wine or dry sherry

3 tablespoons hoisin sauce

1½ tablespoons honey

3 garlic cloves, coarsely chopped

¼ teaspoon red pepper flakes

Lamb:

2 racks of lamb, frenched and trimmed, about 1¾ pounds

1 tablespoon vegetable oil

2 tablespoons hoisin sauce

1 green onion, white and green parts, minced

½ cup panko (Japanese bread crumbs)

To marinate the lamb, whisk the ingredients together in a medium bowl with 3 tablespoons water. Pour into a 1-gallon self-sealing plastic bag. Add the lamb, close the bag and refrigerate, turning the bag occasionally, for at least one or as long as four hours. Remove the lamb from the marinade and pat dry with paper towels.

Position a rack in the bottom third of the oven and preheat the oven to 400 degrees.

Heat the oil in a large skillet over high heat. Using kitchen tongs, add the lamb racks and cook, turning and holding the racks in place as needed, until the meaty areas are lightly browned, about 2 minutes. Transfer the lamb to a plate.

Mix the hoisin sauce and green onion together in a small bowl. Spread the hoisin mixture in a thin, even layer over the meaty top of each rack. Sprinkle and coat the hoisin coating with the panko, patting to help it adhere. Place the lamb racks, panko sides up, on a large rimmed baking sheet.

Roast until an instant-read thermometer inserted in the thickest part of a rack and not touching bone reads 125 degrees. For medium-rare, about 20 minutes. Transfer to a carving board and let stand for 5 minutes.

Carve each lamb rack between the bones to yield 16 chops. For each serving, arrange four chops on a dinner plate. Serve at once. Makes 4 servings.

Recipe from “Flavors of Aloha: Cooking With Tommy Bahama” (Chronicle Books; $40)

— Heidi Knapp Rinella