Travel Bites

By Gwen Ashley Walters


Asian-Style Grilled Lamb
with Minted Mango Relish

From Kona Village Resort, Hawaii
4 servings


Don't be alarmed when grilling this flavorful lamb. The honey in the marinade will char on the grill and it seems like you're burning it, but instead, you're creating a crispy charred crust and tender, medium-rare lamb on the inside. It's delicious!


2 (8-bone) racks of lamb,
   about 2-1/2 to 3 pounds in total
2 cups Soy-Honey Marinade
1/2 cup Chinese plum sauce
1/4 cup toasted sesame seeds (see Note)
Minted Mango Relish


1. Place lamb in a sealable plastic bag and pour in marinade. Seal and refrigerate up to 24 hours and at least 6 hours.

2. Heat grill to medium hot (400-425 degrees F.). Drain lamb and discard marinade.

3. Place lamb on hot grill. After 5 minutes, turn lamb and cover bones only with foil. Grill another 11-13 minutes, turning once more. Lamb temperature should be 125-130 degrees F. Total grill time is 16-18 minutes for medium rare.

4. Remove lamb from grill and generously brush lamb with Chinese plum sauce. Sprinkle with toasted sesame seeds and cover loosely with foil or place in a 200 degree F oven for 5 minutes to rest the meat.

5. Carve and serve with mango relish.


To toast sesame seeds, heat a dry skillet over medium heat and add sesame seeds. Shake pan occasionally and cook for about 2 minutes, until seeds darken and smell nutty. Remove from heat and cool. May be made ahead and stored in an airtight container.


Soy-Honey Marinade

Makes 2 cups

1 cup soy sauce
3/4 cup honey
1 tablespoon hoisin sauce*
1 tablespoon dark sesame oil
1 tablespoon peeled, chopped fresh ginger
1 tablespoon chopped garlic
1 tablespoon chopped green onions
1/2 tablespoon toasted sesame seeds (see note)
1 teaspoon Chinese Five Spice powder*
1/2 teaspoon chopped fresh chile (serrano, jalapeño, Thai, etc.)

*Available in the Asian food section of most supermarkets

Whisk all marinade ingredients together.


Minted Mango Relish

Makes 2 cups

1/2 cup peeled, chopped mango
1/2 cup Asian pear (or other ripe pear)
1/2 cup chopped red bell pepper
1/2 cup seeded, chopped cucumber
2 tablespoons finely chopped chives
2 tablespoons chopped fresh mint
1 tablespoon mango chutney
2 teaspoons seeded, finely chopped chile
   (serrano, jalapeño, Thai, etc.)

Mix all ingredients in a medium bowl. May be prepared up to 1 hour in advance. The pears will turn brown if made too far in advance.


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Copyright © 2001, Gwen Ashley Walters. All rights reserved.

Gwen Ashley Walters is cookbook author, cooking teacher, food writer and Certified Culinary Professional with a degree in Culinary Arts. Gwen's travel guide/cookbooks, The Great Ranch Cookbook, (1998) and The Cool Mountain Cookbook, (2001) were published by Pen & Fork Communications.

This page created April 2001