Orange-Scented Rack of Lamb

Orange-Scented Rack of Lamb
Orange-Scented Rack of Lamb

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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