MARINADE:

2 c. chopped onions
2 cloves garlic, crushed
3 oz. honey
1 oz. lemon juice
1/2 tsp. salt
1 tsp. freshly ground black pepper
3/4 oz. sate spice
2 c. cold water

PEANUT BUTTER SAUCE:

7 oz. peanut butter
7 oz. cream of coconut
1 1/2 oz. lemon juice
2 oz. Kikkoman soy sauce
1/4 tsp. salt
A few dashes Tabasco
A few drops of Worcestershire sauce

Mix all ingredients and keep at room temperature.

Mix all ingredients for marinade together in baking dish. Set marinade rack of lamb for at least 2 days in refrigerator for full flavor. Drain the rack and brush off all onions. Wrap bones of rack in aluminum foil (keeps them from burning). Brush rack with melted butter and roast in oven at 400 degrees for approximately 12 to 15 minutes for medium, less for rare.

Carve rack in individual chops. Serve with rice pilaff. Caramelized slice of pineapple with a kumquart. Bouquet of parsley, Chinese peapods and sliced water chestnuts as a vegetable. Serve Peanut Butter Sauce on the side.