(serve with roasted butternut squash)

2 racks of lamb (frenched, each should have 8 ribs)
1/2 c. Hoisin sauce
2 oz. coriander seeds, toasted and pounded

1 c. Hoisin sauce
1 1/2 c. ketchup
1/4 c. red wine vinegar
1 orange, zest & juice
3 tsp. hot red pepper flakes
1 tsp. garlic, minced
1 tsp. curry powder
1 T. honey

Marinate the lamb in the Hoisin for an hour. Sear the meat on a hot skillet and roast in a preheated oven at 400 degrees for 20 minutes. Remove from the oven and spread the Hoisin on the lamb and crust with the coriander seeds. Set aside the lamb to rest. Mix all the sauce ingredients together in a bowl and whisk until the sauce is well mixed. Heat before serving. Slice the lamb and top with sauce to taste.