Rack Of Australian Lamb Recipes

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RACK OF LAMB



Rack of Lamb image

I found this recipe from an Australian cook on the internet. It is a lamb dish with an Asian twist. The sauce can be made in advance - it keeps for days or weeks in the fridge. The sauce is also great with grilled salmon. Enjoy!

Provided by Nif_H

Categories     Lamb/Sheep

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 whole rack of lamb, french cut
fresh garlic, minced
extra virgin olive oil
2 tablespoons mirin
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 tablespoon fresh ginger, finely grated
1 shallot, minced

Steps:

  • Rinse the rack, dry and then rub garlic into the meat and bones. Drizzle with olive oil and allow to stand an hour or so at room temperature.
  • In the meantime: Place the ginger in a saucepan; add shallot. In a small bowl, stir mirin, vinegar and soy sauce; add to saucepan. Heat the ingredients to boiling point then remove from heat, cover and leave to stand.
  • Cook the rack in a 400F oven for 15 minutes - it should still be pink in the centre. (you can divide the racks before cooking if you prefer the meat a little better done.).
  • Spoon some of the sauce on the plate; add the rack. Serve with hot vegetables.

Nutrition Facts : Calories 11.2, Sodium 298.2, Carbohydrate 1.8, Fiber 0.1, Sugar 0.2, Protein 0.7

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