ASIAN MARINATED RACK OF LAMB
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.
Provided by PaulaG
Categories Lamb/Sheep
Time P1DT1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim the rack of lamb removing fat and silver skin.
- Mix the marinade ingredients in a blender jar until well blended.
- Put the meat in a ziplock bag and pour the marinade over.
- Seal the bag well and place in refrigerator for 24 hours.
- Set out the meat and allow to stand at room temperature for 1 hour before cooking.
- Run the bones under cool water before roasting.
- Preheat oven to 425 degrees, spray and broiler pan with non-stick cooking spray and place rack meat side down.
- 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.
- Check the meat a couple of times during cooking. If the water has cooked out of pan, add additional water.
- To serve, carve the rack into individual chops allowing 2 chops per person.
Nutrition Facts : Calories 247.2, Fat 9.1, SaturatedFat 1.3, Cholesterol 1, Sodium 519.9, Carbohydrate 34.6, Fiber 1.8, Sugar 26.4, Protein 2
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!
Provided by Nif_H
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 11.2, Sodium 298.2, Carbohydrate 1.8, Fiber 0.1, Sugar 0.2, Protein 0.7
ASIAN RACKS OF LAMB WITH SESAME SAUCE
Deliciously different lamb racks. Modified slightly to reduce fat content. Time does not include marinating time of at least 1 hour.
Provided by Wendys Kitchen
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 200°C Place lamb racks in oven dish and season well.
- Combine all other ingredients and rub onto racks. Marinate at least 1 hour in fridge.
- Roast racks until golden brown and cooked to your liking. Set racks aside and cover with foil to rest.
- Meanwhile remove fat from oven pan. Add stock to deglaze. Then add sesame oil and paste. Bring to boil stirring until thickened (you can add some flour if ncessary) and season.
- Serve racks with the sesame gravy.
Nutrition Facts : Calories 838.5, Fat 75.7, SaturatedFat 31.3, Cholesterol 152, Sodium 966.5, Carbohydrate 6.1, Fiber 0.9, Sugar 3.4, Protein 32.1
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