Mongolian Rack of Lamb

• (16 ounce) racks of lamb4
• cloves garlic, minced↗2
• chopped ginger1 tablespoon
• green onion stems, chopped↗2
• pinch black pepper↗1
• pinch salt↗1
• brown sugar↗1 tablespoon
• preserved bean curd, mashed4 tablespoons
• cooking sherry↗4 fluid ounces
• seasoned oil↗1 fluid ounce
• prepared horseradish↗1 teaspoon

Step-by-step instructions

1. 1

   Mix all ingredients above as marinade.

2. 2

   Trim fat off lamb rack, slit between bones on the bone side, and take off as much fat and silver skin as possible.

3. 3

   Rub marinade onto the racks and soak overnight.

4. 4

   Sear racks in hot skillet with meat side down, and then turn rack over to broil 6 to 8 minutes at high heat with meat side up.

5. 5

   Turn racks over and broil for 2 to 3 more minutes.

6. 6

   Mix the leftover marinade with corn syrup or honey and apply as glaze.

7. 7

   Blast in high heat for 1 to 2 minutes.