Zutaten für Asian Marinated Rack Of Lamb
- 1 (2 1/2-3 lb) rack of lamb, trimmed (8-rib)
- 1/4 cup hoisin sauce
- 2 tablespoons honey
- 1 tablespoon dark sesame oil
- 1 tablespoon dry sherry
- 1 teaspoon sesame seeds
- 1 tablespoon Chinese fermented black beans, rinsed and mashed
- 1/2 teaspoon fresh orange zest
- curry powder
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1/4 teaspoon ground white pepper
- 1 cup water
- non-stick cooking spray
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Zubereitung von Asian Marinated Rack Of Lamb
- Trim the rack of lamb, removing excess fat and silver skin.
- Combine all marinade ingredients (see below) in a blender until completely smooth.
- Place the lamb rack in a resealable plastic bag. Pour the marinade over the lamb, ensuring it's fully coated.
- Seal the bag tightly and refrigerate for at least 24 hours, or up to 48 hours for even more intense flavor.
- Remove the lamb from the refrigerator 1 hour before cooking to allow it to come to room temperature.
- Rinse the bones of the lamb rack under cool water.
- Preheat oven to 425°F (220°C). Lightly spray a broiler pan with non-stick cooking spray.
- Place the lamb rack bone-side down on the prepared broiler pan. Add 1 cup of water to the bottom of the pan to create moisture.
- Roast uncovered for 30-40 minutes, or until a meat thermometer inserted into the thickest part of the lamb registers 145-150°F (63-66°C) for medium-rare. (Cooking time may vary depending on the thickness of the rack.)
- Check the lamb's internal temperature and add more water to the pan if needed to prevent drying.
- Remove from oven and let rest for 10 minutes before carving.
- Carve the rack into individual chops, allowing 2 chops per person. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
105g
Fat
6g
Carbs
11g
