Orange-Scented Rack of Lamb

Name: Orange-Scented Rack of Lamb
Prep time: 30 min
Cook time: 10 h
Total time: 10 h 30 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons orange zest, freshly grated; 1/2 cup orange juice, fresh is best; 3 tablespoons honey; 3 tablespoons soy sauce; 2 tablespoons sesame oil, Asian style; 1 tablespoon garlic, minced; 1 tablespoon fresh ginger, minced; 1 (2 1/2 lb) racks of lamb, about 7-8 chops and 2 . 5 lbs., bones frenched; salt & freshly ground black pepper, to taste; 4 scallions, including 3-inch of green, thinly sliced, for garnish; 4 sprigs thyme, for garnish

Submitted by Oolala

"From Sunday's Star Ledger newspaper in the Parade Magazine. I love lamb and above the photo here the caption reads "Lamb-Oohlala! Frenching the bones of each chop brings even more elegance to a rack of lamb. Asian flavors, which have an affinity for lamb, permeate the meat as it marinates. The orange juice and the zest are a fresh approach." I like the "Oohlala" part the best (but I'm partial as well as being spelled incorrectly)! Hope you like this."

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Ready In:: 10hrs 30mins
Ingredients:: 11
Serves:: 4

ingredients

For the marinade
2 tablespoons orange zest, freshly grated
¹⁄₂ cup orange juice, fresh is best
3 tablespoons honey
3 tablespoons soy sauce
2 tablespoons sesame oil, Asian style
1 tablespoon garlic, minced
1 tablespoon fresh ginger, minced
For the Lamb
1 (2 1/2 lb) racks of lamb, about 7-8 chops and 2 . 5 lbs., bones frenched
salt & freshly ground black pepper, to taste
4 scallions, including 3-inch of green, thinly sliced, for garnish
4 sprigs thyme, for garnish

directions

Combine the marinade ingredients in a bowl.
Cut the lamb rack in half so that you have two 4-chop racks.
Place the lamb in the marinade and coat well; cover and refrigerate overnight, turning once or twice.
Remove from the refrigerator 30 minutes before baking.
Preheat oven to 400 degrees F.
Place lamb, curved side up, in a shallow roasting pan and season generously with salt and pepper. Pour half the marinade over the lamb then cook to medium rare, about 20 minutes (basting once) or until an instant read thermometer reads135-140 degrees F. when inserted into the the thickest part of the meat.
Remove the lamb to a cutting board and let rest for 10 minutes. Slice the racks into chops and serve 2 per person, garnish with scallions and a sprig of thyme.

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RECIPE SUBMITTED BY

Oolala

I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin

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