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Asian Marinated Rack of Lamb

Asian Marinated Rack of Lamb created by Peter J

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.

Ready In:
25hrs 20mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@PaulaG
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@PaulaG
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"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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  1. Peter J
    Asian Marinated Rack of Lamb Created by Peter J
    Reply
  2. Peter J
    Beautiful combination of flavours and the cooking method was spot on for a succulent result without any burning.
    Reply
  3. PaulaG
    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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