Ingredients
- 1 stalk (1-inch) fresh ginger root
- 2 medium clove garlic
- 1 large orange
- 2 tablespoons soy sauce
- 1 tablespoon dark sesame oil
- 2 racks lamb — chine bones removed
Instructions
- PREPARATION: Peel the ginger and garlic. Remove two 1-inch by 3-inch strips of zest from the orange. Squeeze 1/3 cup orange juice into the workbowl of a food processor fitted with the metal blade. Add the ginger, garlic, soy sauce, and sesame oil, and process until smooth. Put the lamb in a large bowl and rub the meat with the ginger paste. Refrigerate, covered, for 24 hours, turning the racks occasionally in the seasoning paste.
- COOKING: Bring meat to room temperature. Adjust oven rack to high position and heat oven to 450:F. Wrap the rib bones in foil to prevent blackening and put the racks meat-side up in a shallow roasting pan. Spread any remaining ginger paste over the meat and roast for 10 minutes. Lower oven to 350:F and roast until the internal temperature of the meat at the thickest point registers 130:F (medium rare), 15-20 minutes.
Nutrition Facts
Ginger Sesame Rack of Lamb
Serves: 4
| Amount Per Serving: | ||
|---|---|---|
| Calories | 282 kcal | |
| % Daily Value* | ||
| Total Fat 23 g | 35.4% | |
| Saturated Fat 9 g | 45% | |
| Trans Fat 0 g | ||
| Cholesterol 43 mg | 14.3% | |
| Sodium 473 mg | 19.7% | |
| Total Carbohydrate 9 g | 3% | |
| Dietary Fiber 1 g | 4% | |
| Sugars | ||
| Protein 10 g | ||
| Vitamin A 5 µg | Vitamin C 26 mg | |
| Calcium 35 mg | Iron 1 mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Easy. Accessible. Eats.