Cedar Planked Asian Rack of Lamb
Per serving
I found this unusual lamb recipe in our local paper. You can increase the heat of the red chili flakes if desired. This does not include the marinate time
Ingredients
4 serv.- Marinade
- soy sauce↗2 tablespoons
- sherry wine↗2 tablespoons
- orange juice↗2 tablespoons
- orange zest, finely chopped↗1 teaspoon
- ginger, finely chopped↗1 teaspoon
- red chili pepper flakes, crushed↗1⁄2 teaspoon
- sesame oil↗1⁄2 teaspoon
- Rack of Lamb↗
- cedar plank, soaked overnight
- lamb racks↗4
- Garnish
- peanuts, coarsely chopped↗1⁄2 cup
- green onions, chopped↗2 -3
Step-by-step instructions
- 1
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.
- 2
Cover lamb and chill 2 hours or overnight.
- 3
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.
- 4
Remove from grill and tent loosely with foil for 5 - 10 minutes. Slice into chops and serve garnished with chopped peanuts and green onions.
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