Because the lamb in this recipe is marinated in a barbecue-style sauce and then grilled,
the hotel nicknamed the dish "paniolo", which means "cowboy" in hawaiian.

For marinade
1 tablespoon fermented black beans
6 tablespoons hoisin sauce
1/4 cup honey
3 tablespoons soy sauce (preferably low-salt)
3 tablespoons medium-dry Sherry
2 tablespoons Asian sesame oil
1 tablespoon Thai red curry paste
1 teaspoon Asian chili paste
1 tablespoon minced garlic
2 tablespoons freshly grated orange zest
2 frenched racks of lamb, available by request from butcher (about 1 1/2 pounds
1 tablespoon sesame seeds

Make marinade:
Rinse black beans and pat dry. Chop beans fine and in a bowl whisk together
with remaining marinade ingredients and salt and pepper to taste.
In a large sealable plastic bag combine lamb and marinade and seal bag,
pressing out excess air. Marinate lamb, chilled, turning occasionally, 2 hours.

Prepare grill and preheat oven to 400�F.

Remove lamb from bag and discard marinade.
Grill lamb on an oiled rack set 5 to 6 inches over glowing coals.
turning, until browned all over, about 5 minutes.

Transfer lamb, meat sides up, to a shallow baking pan and roast in middle of oven 10 minutes.
In a dry heavy skillet toast sesame seeds over moderately high heat, stirring, until fragrant and golden.
Sprinkle lamb with sesame seeds and roast 5 to 10 minutes more,
or until a meat thermometer registers 130�F. for medium-rare.
Transfer lamb to cutting board and let stand 10 minutes.

Serves 4.