Peanut-Crusted Lamb with Hunan Sauce Recipe

Name: Peanut-Crusted Lamb with Hunan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup peanut oil; 10 tablespoons hoisin sauce*; 1/2 cup plum wine** or Sherry; 8 garlic cloves, minced; 2 tablespoons minced fresh ginger; 1/2 teaspoon dried crushed red pepper; 2 1 3/4-pound racks of lamb, trimmed; 2 tablespoons bottled chili sauce; 2 cups dry-roasted unsalted peanuts, finely chopped; 2 cups beef stock or canned broth; 1/4 cup dry red wine; 2 tablespoons bottled chili sauce; 1 tablespoon hoisin sauce; 2 tablespoons chilled butter; *Available at Asian markets and in the Asian section of many supermarkets.; **Available at Asian markets, specialty foods stores and some liquor stores.

Servings: persons

1 cup peanut oil
10 tablespoons hoisin sauce*
1/2 cup plum wine** or Sherry
8 garlic cloves, minced
2 tablespoons minced fresh ginger
1/2 teaspoon dried crushed red pepper
2 1 3/4-pound racks of lamb, trimmed
2 tablespoons bottled chili sauce
2 cups dry-roasted unsalted peanuts, finely chopped
2 cups beef stock or canned broth
1/4 cup dry red wine
2 tablespoons bottled chili sauce
1 tablespoon hoisin sauce
2 tablespoons chilled butter
*Available at Asian markets and in the Asian section of many supermarkets.
**Available at Asian markets, specialty foods stores and some liquor stores.

1
Mix oil, 2 tablespoons hoisin, wine, garlic, ginger and red pepper in medium saucepan.
2
Stir over low heat until warm, about 4 minutes.
3
Cool.
4
Place lamb in glass baking dish.
5
Pour marinade over.
6
Cover; chill at least 4 hours or overnight.
7
Preheat oven to 375F.
8
Drain lamb; pat dry.
9
Heat heavy large skillet over high heat.
10
Add 1 lamb rack; sear on all sides, about 6 minutes.
11
Transfer to baking pan.
12
Repeat with remaining rack.
13
Cool 15 minutes.
14
Mix chili sauce and 8 tablespoons hoisin in small bowl.
15
Brush over lamb.
16
Press nuts onto lamb, coating completely.
17
Bake until meat thermometer registers 130F for medium-rare, about 20 minutes.
18
Transfer to platter.
19
Tent with foil.
20
Boil stock and wine in large skillet until reduced 3/4 cup, about 15 minutes.
21
Add chili sauce and hoisin; boil until reduced to 1/2 cup, about 4 minutes.
22
Remove from heat.
23
Add butter; whisk just until melted.
24
Cut lamb between ribs into double chops.
25
Serve with sauce.

1260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup peanut oil, 10 tablespoons hoisin sauce*, 1/2 cup plum wine** or Sherry, 8 garlic cloves, minced, and more.

Yes, Peanut-Crusted Lamb with Hunan Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peanut-Crusted Lamb with Hunan Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions