Wednesday, June 11, 2008

Mongolian Rack of Lamb

½ day, ½ day prep, serves 4-6


  • Mix all ingredients above as marinade.
  • Trim fat off lamb rack, slit between bones on the bone side, and take off as much fat and silver skin as possible.
  • Rub marinade onto the racks and soak overnight.
  • Sear racks in hot skillet with meat side down, and then turn rack over to broil 6 to 8 minutes at high heat with meat side up.
  • Turn racks over and broil for 2 to 3 more minutes.
  • Mix the leftover marinade with corn syrup or honey and apply as glaze.
  • Blast in high heat for 1 to 2 minutes.

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