[ HAWAII'S KITCHEN ]

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Guava marinade
seasons lamb

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These dishes were prepared by Rey Dasalla of the Radisson Waikiki Prince Kuhio on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

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Seared Guava-Marinated Spring Lamb

1 rack New Zealand lamb

>> Guava Marinade:
1/2 cup guava juice concentrate
1/4 cup Dijon mustard
2 tablespoons fresh lime juice
2 teaspoons dried oregano
2 teaspoons pickled jalapeño, finely chopped
1 teaspoon cumin
2 tablespoons honey
Salt to taste

>> Merlot Mint Sauce
1 cup merlot wine
1 shallot, chopped
1 small sprig fresh rosemary
1 cup demi glace or brown sauce
1 tablespoon mint jelly
1 teaspoon honey
2 tablespoons unsalted butter
Salt and pepper to taste

Combine marinade ingredients. Marinate lamb overnight.

Preheat oven to 350 degrees. Scrape off excess marinade and pat dry. Sear both sides in a saucepan until browned, then roast in oven 10 minutes (or grill for 5 minutes on each side).

To prepare sauce: In the same pan used to brown the meat, add merlot, shallots and rosemary; reduce liquid by half. Add demi glace and let simmer about 5 minutes. Stir in mint jelly, honey and butter. Season with salt and pepper.

Allow lamb to rest 5 minutes before slicing. Serve with sauce.

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Cocomac Jumbo Black Tiger Shrimp

Vegetable oil for frying
6 black tiger shrimps (16/20 size), peeled and deveined
Salt and pepper, to taste
Flour, for dredging

>> Pancake Batter:
1 cup taro pancake mix
1/2 cup coconut milk
1-1/4 cup water

>> Cocomac:
1 cup chopped macadamia nuts
1 cup panko
1/2 cup coconut flakes

>> BBQ Sauce:
1 cup pineapple preserves
3/4 cup Dijon mustard
1 tablespoon horseradish
1 tablespoon honey
1 tablespoon lime juice
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/4 cup barbecue sauce

To make sauce: Combine ingredients and mix well; chill.

Combine pancake batter ingredients; set aside. Combine cocomac ingredients; set aside.

Heat oil to 350 degrees. Season shrimp with salt and pepper. Dredge in flour, coat with pancake batter, then finish breading with cocomac mixture. Deep-fry in oil until golden brown in color, 2 to 3 minutes. Drain. Serve with sauce.

Nutritional information unavailable.

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