Ingredients
- For the marinade:
- 2 tablespoons freshly grated orange zest
- 1/2 cup fresh orange juice
- 3 tblsp. honey
- 3 tblsp. soy sauce
- 2 tblsp. Asian sesame oil
- 1 tblsp. each minced garlic and fresh ginger
- 1 rack of lamb, bones frenched
- Salt and freshly ground black pepper, to taste
- 4 scallions, thinly sliced. for garnish
- 4 whole thyme sprigs, for garnish
Details
Adapted from keyingredient.com
Preparation
Step 1
Combine the marinade ingredients in a bowl. Cut the lamb rack in half so that you have two-4 chop racks. Place the lamb in the marinade and coat well; cover and refrigerate overnight, turning once or twice. Remove from the refrigerator 30 minutes before baking.
Preheat the oven to 400 degrees
Place the lamb, curved-side up, in a shallow roasting pan. Season generously with salt and pepper. Pour half the marinade over the lamb, then cook to medium-rare, about 20 minutes or until an instant-read thermometer registers 135-140 degrees when inserted into the thickest part of the meat.
Remove the lamb to a carving board and let rest for 10 minutes. Slice the racks into chops and serve 2 per person, garnished with scallions and a sprig thyme.
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