Asian Racks Of Lamb With Sesame Sauce Recipes
KOREAN BARBECUED RACK OF LAMB
Lamb's subtly sweet gaminess works perfectly with the funky goodness of gochujang chile paste. The salt and sugar content of the simple Korean marinade acts as a brine for the lamb, producing a juicy interior when soaked overnight. In the final stage, the marinade is reduced, doubling as a sauce. I love using rack for this, since it's more tender and easier to work with than leg and a little more user-friendly than chops.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 8h50m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 420.7 calories, Carbohydrate 12.4 g, Cholesterol 97 mg, Fat 30 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 11.7 g, Sodium 1626.3 mg, Sugar 6.9 g
ASIAN RACKS OF LAMB WITH SESAME SAUCE
Deliciously different lamb racks. Modified slightly to reduce fat content. Time does not include marinating time of at least 1 hour.
Provided by Wendys Kitchen
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 838.5, Fat 75.7, SaturatedFat 31.3, Cholesterol 152, Sodium 966.5, Carbohydrate 6.1, Fiber 0.9, Sugar 3.4, Protein 32.1
PANIOLO RACK OF LAMB
Categories Bean Marinate Roast Backyard BBQ Orange Rack of Lamb Curry Grill Chill Grill/Barbecue Honey Gourmet
Yield Serves 4
Number Of Ingredients 13
Steps:
- Make marinade:
- Rinse black beans and pat dry. Chop beans fine and in a bowl whisk together with remaining marinade ingredients and salt and pepper to taste.
- In a large sealable plastic bag combine lamb and marinade and seal bag, pressing out excess air. Marinate lamb, chilled, turning occasionally, 2 hours.
- Prepare grill and preheat oven to 400°F.
- Remove lamb from bag and discard marinade. Grill lamb on an oiled rack set 5 to 6 inches over glowing coals. turning, until browned all over, about 5 minutes.
- Transfer lamb, meat sides up, to a shallow baking pan and roast in middle of oven 10 minutes. In a dry heavy skillet toast sesame seeds over moderately high heat, stirring, until fragrant and golden. Sprinkle lamb with sesame seeds and roast 5 to 10 minutes more, or until a meat thermometer registers 130°F. for medium-rare. Transfer lamb to cutting board and let stand 10 minutes.
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Cuisine AsianCategory Midweek Dinner, Workday LunchesServings 4Total Time 40 mins
- Preheat oven to 200°C (180°C fan-forced). Place lamb racks in a small baking dish. Season well. Combine remaining ingredients in a small bowl and rub onto racks. Marinate in fridge for 1 hour.
- Roast racks for 25-35 minutes, until golden brown and cooked to taste. Set racks aside, cover lightly with foil and rest.
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- To serve, cut racks into cutlets and arrange on serving plates. Spoon a little sauce over racks. Serve with salad.
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