Hoisin lamb rack
The sweetness of the hoisin sauce makes Selaks Founders Pinot Gris the perfect wine match.
- Season the lamb with black pepper. Place in a plastic bag. Combine the hoisin sauce and orange juice and pour over the lamb. Carefully move the rack around so it is well coated. Refrigerate for 2-12 hours.
- Preheat the oven to 190C. Lightly oil a small roasting pan.
- Place the rack in the roasting pan, fat-side up. Brush with a little of the marinade. Roast for 15-20 minutes, depending on how you prefer your lamb. Remove from the oven. Cover with foil and rest for 5 minutes before serving.
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