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Asian Marinated Rack of Lamb

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“This recipe comes from Simply Classic, The Junior League of Seattle cookbook. I made some slight adjustments to the directions. This is an impressive dish served with rice pilaf or polenta and a green salad. Please note that the prep does allow for marinating the meat 24 hours.”
25hrs 20mins

Ingredients Nutrition


  1. Trim the rack of lamb removing fat and silver skin.
  2. Mix the marinade ingredients in a blender jar until well blended.
  3. Put the meat in a ziplock bag and pour the marinade over.
  4. Seal the bag well and place in refrigerator for 24 hours.
  5. Set out the meat and allow to stand at room temperature for 1 hour before cooking.
  6. Run the bones under cool water before roasting.
  7. Preheat oven to 425 degrees, spray and broiler pan with non-stick cooking spray and place rack meat side down.
  8. Place 1 cup of water in bottom of broiler pan, place the pan in the oven and roast uncovered for 30 minutes or until a meat thermometer registers between 145 and 150 degrees for medium-rare.
  9. Check the meat a couple of times during cooking. If the water has cooked out of pan, add additional water.
  10. To serve, carve the rack into individual chops allowing 2 chops per person.

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