Prep 30 mins
Cook 10 hrs
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.
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
- 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.