Cedar Planked Asian Rack of Lamb

Name: Cedar Planked Asian Rack of Lamb
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-6 serving(s)
Ingredients: 2 tablespoons soy sauce; 2 tablespoons sherry wine; 2 tablespoons orange juice; 1 teaspoon orange zest, finely chopped; 1 teaspoon ginger, finely chopped; 1/2 teaspoon red chili pepper flakes, crushed; 1/2 teaspoon sesame oil; cedar plank, soaked overnight; 4 lamb racks; 1/2 cup peanuts, coarsely chopped; 2 -3 green onions, chopped

Submitted by Abby Girl

"I found this unusual lamb recipe in our local paper. You can increase the heat of the red chili flakes if desired. This does not include the marinade time"

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Ready In:: 50mins
Ingredients:: 11
Serves:: 4-6

ingredients

Marinade
2 tablespoons soy sauce
2 tablespoons sherry wine
2 tablespoons orange juice
1 teaspoon orange zest, finely chopped
1 teaspoon ginger, finely chopped
¹⁄₂ teaspoon red chili pepper flakes, crushed
¹⁄₂ teaspoon sesame oil
Rack of Lamb
cedar plank, soaked overnight
4 lamb racks
Garnish
¹⁄₂ cup peanuts, coarsely chopped
2 -3 green onions, chopped

directions

Whisk together ingredients and divide into 2 portions. Lightly season lamb with salt. Coat racks with one portion of marinade and set aside the other for the second batch.
Cover lamb and chill 2 hours or overnight.
Place lamb racks on cedar plank in pairs, facing one another, so the ribs interlock. Cook for 15 - 20 minutes or until lamb registers 125 degrees on meat thermometer.
Remove from grill and tent loosely with foil for 5 - 10 minutes. Slice into chops and serve garnished with chopped peanuts and green onions.