Asian Marinated Roast Racks Of Lamb Recipes

ASIAN MARINATED RACK OF LAMB

Steps:

• Trim the rack of lamb removing fat and silver skin.
• Mix the marinade ingredients in a blender jar until well blended.
• Put the meat in a ziplock bag and pour the marinade over.
• Seal the bag well and place in refrigerator for 24 hours.
• Set out the meat and allow to stand at room temperature for 1 hour before cooking.
• Run the bones under cool water before roasting.
• Preheat oven to 425 degrees, spray and broiler pan with non-stick cooking spray and place rack meat side down.
• Place 1 cup of water in bottom of broiler pan, place the pan in the oven and roast uncovered for 30 minutes or until a meat thermometer registers between 145 and 150 degrees for medium-rare.
• Check the meat a couple of times during cooking. If the water has cooked out of pan, add additional water.
• To serve, carve the rack into individual chops allowing 2 chops per person.

ASIAN-MARINATED ROAST RACKS OF LAMB

Steps:

• For Marinade: In a medium bowl, combine wine, orange juice, soy sauce, garlic, mint, and ginger root. In a small bowl, mix wasabi powder with 1/4 cup marinade mixture. Stir the wasabi mixture into the marinade. Place lamb racks in a large zip-top plastic bag and pour in the marinade over the lamb (or divide lamb and marinade evenly into several bags). Seal tightly and refrigerate at least 8 hours or overnight, turning the bag several times. Preheat oven to 500 degrees F. Place a metal rack in a shallow roasting pan and spray rack and pan with cooking spray. Remove lamb racks from marinade, reserving marinade. Pour marinade into a microwave-safe bowl and microwave for 1 minute. Place lamb racks, top side up, on the roasting rack. Roast for 20 minutes, basting with marinade several times. Remove lamb from oven. Reduce heat to 350 degrees F. Sprinkle 3 tablespoons bread crumbs over top of each rack. Drizzle 1/2 tablespoon melted butter over bread crumbs, then drizzle about 1 tablespoon reserved marinade over top of each rack. Return the lamb racks to the oven for 15 to 20 minutes or until an instant-read thermometer registers 135 degrees F (medium- rare). Remove racks from oven and tent with aluminum foil. Let rest for 5 minutes. Carve chops between the bones, then serve on individual dinner plates atop a nest of arugula and watercress salad.

ROAST LEG OF LAMB WITH ROSEMARY

Steps:

• In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
• Preheat oven to 450 degrees F (230 degrees C).
• Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
• Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

KOREAN BARBECUED RACK OF LAMB

Steps:

• Combine gochujang, garlic, green onions, brown sugar, rice vinegar, sesame oil, soy sauce, and salt. Whisk marinade until thoroughly combined.
• Trim any excess fat along the surface of lamb. Cut a slash about 1 1/2 inches deep between each rib bone, stopping above the loin. Transfer racks to a zip-top bag. Place bag in a bowl; pour marinade inside. Seal the bag and massage the marinade onto the lamb. Marinate in the refrigerator, turning once or twice, 8 to 24 hours.
• Remove racks of lamb to a plate and return marinade to the fridge. Blot off extra moisture from the fatty side of the lamb. Sprinkle more kosher salt on top.
• Preheat grill to 350 degrees F (175 degrees C). Add racks fat side-down and cook until browned, 7 to 8 minutes. Flip and continue to cook until internal temperature reaches 125 degrees F (52 degrees C), 12 to 15 minutes more. Plate lamb and let rest for 10 minutes.
• Pour the reserved marinade into a saucepan over medium-high heat. Bring to a boil; continue cooking until reduced to a glaze, 1 to 2 minutes more. Brush glaze over the lamb.

CEDAR PLANKED ASIAN RACK OF LAMB

Steps:

• 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.

ASIAN RACKS OF LAMB WITH SESAME SAUCE

Steps:

• Preheat oven to 200°C Place lamb racks in oven dish and season well.
• Combine all other ingredients and rub onto racks. Marinate at least 1 hour in fridge.
• Roast racks until golden brown and cooked to your liking. Set racks aside and cover with foil to rest.
• Meanwhile remove fat from oven pan. Add stock to deglaze. Then add sesame oil and paste. Bring to boil stirring until thickened (you can add some flour if ncessary) and season.
• Serve racks with the sesame gravy.