Instructions: This dish came from chef Chiang Shing-Kung at the Long Tong Loa Beijing restaurant. Nothing could be more Chinese than char siu, but this recipe - using lamb rack, paired with fruit salsa - reflects the flair of Hong Kong.

To prepare marinade: Combine rosemary, garlic, peppercorns, soy sauces, salt and oil in a large bowl. Add lamb and turn to coat. Cover and refrigerate 2-3 hours.

To prepare glaze: Combine hoisin sauce, soy sauce and honey in a bowl. Mix and set aside.

To prepare salsa: Combine mango, bell pepper, onion, mint, soy sauces, honey, lemon juice and plum sauce in a bowl; mix well. Cover and refrigerate until ready to serve.

Preheat broiler with rack placed 4 to 5 inches from heating element. Place lamb, meat side up, in a foil-lined baking pan. Broil lamb, meat side up, for 10 to 12 minutes. Turn, brush with glaze, and broil for 5 to 7 minutes more. Turn meat again, brush with glaze, and broil for 3 to 4 minutes more.

Slice rack between ribs. Serve with rice and salsa and garnish with mint leaves.

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