Cedar Planked Asian Rack of Lamb

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READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • Marinade
  • 2
    tablespoons soy sauce
  • 2
    tablespoons sherry wine
  • 2
    tablespoons orange juice
  • 1
    teaspoon orange zest, finely chopped
  • 1
    teaspoon ginger, finely chopped
  • 12
    teaspoon red chili pepper flakes, crushed
  • 12
    teaspoon sesame oil
  • Rack of Lamb
  • cedar plank, soaked overnight
  • Garnish
  • 12
    cup peanuts, coarsely chopped
  • 2 -3
    green onions, chopped
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DIRECTIONS

  • 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.
  • Cover lamb and chill 2 hours or overnight.
  • 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.
  • Remove from grill and tent loosely with foil for 5 - 10 minutes. Slice into chops and serve garnished with chopped peanuts and green onions.
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