Cedar Planked Asian Rack of Lamb

I found this unusual lamb recipe in our local paper. You can increase the heat of the red chili flakes if desired. This does not include the marinade time

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• Marinade

• 2  tablespoons soy sauce
• 2  tablespoons sherry wine
• 2  tablespoons  orange juice
• 1  teaspoon orange zest, finely chopped
• 1  teaspoon ginger, finely chopped
• 1⁄2 teaspoon  red chili pepper flakes, crushed
• 1⁄2 teaspoon  sesame oil

• Rack of Lamb

•  cedar plank, soaked overnight
• 4  lamb racks

• Garnish

• 1⁄2 cup peanuts, coarsely chopped
• 2 -3  green onions, chopped

Directions

1. Whisk together ingredients and divide into 2 portions. Lightly season lamb with salt. Coat racks with one portion of marinade and set aside the other for the second batch.
2. Cover lamb and chill 2 hours or overnight.
3. Place lamb racks on cedar plank in pairs, facing one another, so the ribs interlock. Cook for 15 - 20 minutes or until lamb registers 125 degrees on meat thermometer.
4. Remove from grill and tent loosely with foil for 5 - 10 minutes. Slice into chops and serve garnished with chopped peanuts and green onions.