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: 30 mins
• 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

1. 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.
2. 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.
3. 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.).
4. Spoon some of the sauce on the plate; add the rack. Serve with hot vegetables.