Asian Rack of Lamb

Three pieces of rack of lamb with an Asian marinade on a wooden board.

Rack of lamb marinated in a sticky soy-ginger-garlic glaze, seared for flavor, then oven-roasted until perfectly medium-rare: an easy, elegant main for a holiday table or dinner party.

Prep Time 10

Cook Time 5

marinate 4

Total Time 4 15

Course Dinner

Cuisine Asian

Servings persons

Calories 313 kcal

Ingredients

▢ 16 pieces rack of lamb approx. 8 servings each
▢ 3 cloves garlic squeezed
▢ 1 inch fresh ginger grated finely
▢ 1 teaspoon sambal or sriracha
▢ ½ cup Japanese soy sauce
▢ 1 cups dark brown sugar
▢ 2 tablespoons vegetable oil
▢ 2 spring onions sliced

Ingredients you need per step are listed below the step in Italic

Instructions

Marinade

Check if the rack of lamb contains fat around the bones. When it does, remove it.
16 pieces rack of lamb
Prepare a marinade of garlic, ginger, chili pepper, soy sauce, and brown sugar.
3 cloves garlic, 1 inch fresh ginger, 1 teaspoon sambal, ½ cup Japanese soy sauce, 1 cups dark brown sugar
Marinate the meat for 3 to 4 hours
Preheat the oven to 390 °F (200 °C).

Bake the Asian rack of lamb

Heat the oil in the frying pan and fry the lamb on all sides until it's brown.
2 tablespoons vegetable oil
Put the meat with baking liquid in a baking dish (6 x 10 inches / 15 x 25 cm) and bake for 15 minutes in the oven.
Let the meat rest for 3 minutes and then cut it into slices.
Serve with sliced spring onion
2 spring onions

NOTES

1. Rack of lamb: Check the rack of lamb before preparing. If there is a lot of fat around the bones, cut it away. The rack of lamb is cooked in a relatively short time and the fat will not be cooked enough.

2. Serve with: This recipe is delicious with green beans with breadcrumbs and rice or roast potatoes.

3. Let it rest: By allowing meat and fish to rest for a while after baking or grilling, fewer juices will be released after cutting, and they will therefore remain in your meat or fish. So much better.

4. Storage

Refrigerator: The rack of lamb can be kept in the refrigerator for two days after preparation.
Freezer: Leftover rack of lamb will keep for up to two months in the freezer. Let it thaw in the refrigerator.
Reheat: Take it out of the refrigerator 30 minutes before eating and warm it in the oven at 390 °F (or 200 °C) for 10 minutes. Baste halfway with some water, so that it stays moist.

Nutrition

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