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Asian Marinated Rack Of Lamb Recipe

Impress your guests with this succulent Asian Marinated Rack of Lamb, adapted from the Junior League of Seattle Cookbook! This elegant recipe features a flavorful marinade that tenderizes the lamb to perfection. The 24-hour marination ensures maximum flavor absorption, resulting in a juicy and aromatic dish. Serve with your favorite sides like rice pilaf, creamy polenta, or a vibrant green salad for a complete and unforgettable meal.

Prep Time 60 mins
Cook Time 1520 mins
Calories 247.2 kcal
Protein 4g
Rating 5.0 (1 Reviews)
Asian Marinated Rack Of Lamb 89

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make Asian Marinated Rack Of Lamb

  1. Trim the rack of lamb, removing excess fat and silver skin.
  2. Combine all marinade ingredients (see below) in a blender until completely smooth.
  3. Place the lamb rack in a resealable plastic bag. Pour the marinade over the lamb, ensuring it's fully coated.
  4. Seal the bag tightly and refrigerate for at least 24 hours, or up to 48 hours for even more intense flavor.
  5. Remove the lamb from the refrigerator 1 hour before cooking to allow it to come to room temperature.
  6. Rinse the bones of the lamb rack under cool water.
  7. Preheat oven to 425°F (220°C). Lightly spray a broiler pan with non-stick cooking spray.
  8. 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.
  9. 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.)
  10. Check the lamb's internal temperature and add more water to the pan if needed to prevent drying.
  11. Remove from oven and let rest for 10 minutes before carving.
  12. 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

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Lamb Recipes Asian

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Main Dish Lamb Sheep Oven Roast Dinner Party Holiday Event Valentines Day Meat Equipment 4 Hours Or Less