Rack of Lamb
"I found this recipe from an Australian cook on the internet. It is a lamb dish with an Asian twist. The sauce can be made in advance - it keeps for days or weeks in the fridge. The sauce is also great with grilled salmon. Enjoy!"
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
-
Rack of lamb
- 1 whole rack of lamb, french cut
- fresh garlic, minced
- extra virgin olive oil
-
Sauce
- 2 tablespoons mirin
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon fresh ginger, finely grated
- 1 shallot, minced
directions
- Rinse the rack, dry and then rub garlic into the meat and bones. Drizzle with olive oil and allow to stand an hour or so at room temperature.
- In the meantime: Place the ginger in a saucepan; add shallot. In a small bowl, stir mirin, vinegar and soy sauce; add to saucepan. Heat the ingredients to boiling point then remove from heat, cover and leave to stand.
- Cook the rack in a 400F oven for 15 minutes - it should still be pink in the centre. (you can divide the racks before cooking if you prefer the meat a little better done.).
- Spoon some of the sauce on the plate; add the rack. Serve with hot vegetables.
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Reviews
-
A totally different way to roast lamb for me but very tasty. The Asian twist was quite nice and the sauce was great both with the lamb and the steamed rice I served. Thanks for sharing. Made for ZWT 8.
RECIPE SUBMITTED BY
Nif_H
Canada
I love great food and I particularly like trying cuisines new to me! Although I don't prepare as much food as I used to, creating in my kitchen is still one of my favourite things to do. Enjoy!
