Mongolian Rack of Lamb
 |
Ingredients:
- Four 14-ounce racks of lamb
- 2 cloves minced garlic
- 1 Tablespoon chopped ginger
- 2 stems chopped green onion
- Pinch of black pepper and salt
- 1 Tablespoon brown sugar
- 4 lumps preserved bean curd, mashed
- 4 ounces cooking sherry
- 1 ounce seasoned oil
- 1 teaspoon horseradish or wasabi mustard powder (may substitute wasabi with Italian seasonings)
|
Preparation:
- 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, 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.
|
|
