Chinese Marinated Rack of Lamb

1 1/4 cup Soy Vay Hoisin Garlic Asian Glaze and Marinade
1/2 cup white wine
1 Rack of Lamb

In a large re-sealable bag, mix 1 cup of the Soy Vay Hoisin Garlic Asian Glaze and Marinade with the wine and marinate the lamb several hours or overnight in the refrigerator. Roast lamb (do not cover) at 325° for about 30 minutes or until meat thermometer registers between 145° and 150° for medium rare.

To serve, carve rack into individual chops (2 or 3 per person). Arrange on a platter and drizzle with the remaining Soy Vay Hoisin Garlic Asian Glaze and Marinade. Garnish with chopped fresh cilantro and serve with rice and vegetables.

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