Wine’s Blog

LAMB 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 SAUCE 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