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Cedar Planked Asian Rack of Lamb

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“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”

Ingredients Nutrition

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


  1. 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.
  2. Cover lamb and chill 2 hours or overnight.
  3. 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.
  4. Remove from grill and tent loosely with foil for 5 - 10 minutes. Slice into chops and serve garnished with chopped peanuts and green onions.

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