Name: Asian-Marinated Roast Racks of Lamb
Yield: 6 to 8 servings
Cuisine: Meat
Ingredients: 3/4 cup dry red wine; 3/4 cup orange juice; 1/2 cup soy sauce; 3 large cloves garlic, crushed and chopped; 1/3 cup snipped fresh mint; 1-1/2 tablespoons minced gingerroot; 1-1/2 tablespoons wasabi powder; 3 French-cut racks of lamb (6 chops per rack), well trimmed of fat; 2/3 cup seasoned bread crumbs; 2 tablespoons melted butter

Share:

Rate this Recipe:

Ingredients

3/4 cup dry red wine

3/4 cup orange juice

1/2 cup soy sauce

3 large cloves garlic, crushed and chopped

1/3 cup snipped fresh mint

1-1/2 tablespoons minced gingerroot

1-1/2 tablespoons wasabi powder

3 French-cut racks of lamb (6 chops per rack), well trimmed of fat

2/3 cup seasoned bread crumbs

2 tablespoons melted butter

Instructions

To make the marinade: In a medium bowl, combine wine, orange juice, soy sauce, garlic, mint, and gingerroot. In a small bowl, mix wasabi powder with ¼ 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. 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; microwave 1 minute.

Place lamb racks, top side up, on the roasting rack. Roast 20 minutes, basting with marinade several times. Remove lamb from oven. Reduce heat to 350 degrees. Sprinkle 3 tablespoons bread crumbs over top of each rack. Drizzle ½ 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 15 to 20 minutes, or until an instant-read thermometer registers 135 degree (medium-rare).

Remove racks from oven and tent with aluminum foil; let rest 5 minutes. Carve chops between the bones, then serve on individual dinner plates atop a nest of Arugula and Watercress Salad.