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."
 
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photo by Peter J photo by Peter J
photo by Peter J
Ready In:
25hrs 20mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. Beautiful combination of flavours and the cooking method was spot on for a succulent result without any burning.
     
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RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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