Asian Marinated Roast Racks Of Lamb Recipes

KOREAN BARBECUED RACK OF LAMB

Steps:

• Combine gochujang, garlic, green onions, brown sugar, rice vinegar, sesame oil, soy sauce, and salt. Whisk marinade until thoroughly combined.
• Trim any excess fat along the surface of lamb. Cut a slash about 1 1/2 inches deep between each rib bone, stopping above the loin. Transfer racks to a zip-top bag. Place bag in a bowl; pour marinade inside. Seal the bag and massage the marinade onto the lamb. Marinate in the refrigerator, turning once or twice, 8 to 24 hours.
• Remove racks of lamb to a plate and return marinade to the fridge. Blot off extra moisture from the fatty side of the lamb. Sprinkle more kosher salt on top.
• Preheat grill to 350 degrees F (175 degrees C). Add racks fat side-down and cook until browned, 7 to 8 minutes. Flip and continue to cook until internal temperature reaches 125 degrees F (52 degrees C), 12 to 15 minutes more. Plate lamb and let rest for 10 minutes.
• Pour the reserved marinade into a saucepan over medium-high heat. Bring to a boil; continue cooking until reduced to a glaze, 1 to 2 minutes more. Brush glaze over the lamb.

ASIAN-MARINATED ROAST RACKS OF LAMB

Steps:

• For Marinade: In a medium bowl, combine wine, orange juice, soy sauce, garlic, mint, and ginger root. In a small bowl, mix wasabi powder with 1/4 cup marinade mixture. Stir the wasabi mixture into the marinade. Place lamb racks in a large zip-top plastic bag and pour in the marinade over the lamb (or divide lamb and marinade evenly into several bags). Seal tightly and refrigerate at least 8 hours or overnight, turning the bag several times. Preheat oven to 500 degrees F. Place a metal rack in a shallow roasting pan and spray rack and pan with cooking spray. Remove lamb racks from marinade, reserving marinade. Pour marinade into a microwave-safe bowl and microwave for 1 minute. Place lamb racks, top side up, on the roasting rack. Roast for 20 minutes, basting with marinade several times. Remove lamb from oven. Reduce heat to 350 degrees F. Sprinkle 3 tablespoons bread crumbs over top of each rack. Drizzle 1/2 tablespoon melted butter over bread crumbs, then drizzle about 1 tablespoon reserved marinade over top of each rack. Return the lamb racks to the oven for 15 to 20 minutes or until an instant-read thermometer registers 135 degrees F (medium- rare). Remove racks from oven and tent with aluminum foil. Let rest for 5 minutes. Carve chops between the bones, then serve on individual dinner plates atop a nest of arugula and watercress salad.

HERB-MARINATED RACK OF LAMB

Steps:

• Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.
• The next day remove the lamb from the marinade and scrape off as many herbs as possible. Preheat the oven to 400 degrees F.
• Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes. Turn over so that the fat side is up and roast in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting.
• To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.

ASIAN MARINATED RACK OF LAMB

Steps:

• Trim the rack of lamb removing fat and silver skin.
• Mix the marinade ingredients in a blender jar until well blended.
• Put the meat in a ziplock bag and pour the marinade over.
• Seal the bag well and place in refrigerator for 24 hours.
• Set out the meat and allow to stand at room temperature for 1 hour before cooking.
• Run the bones under cool water before roasting.
• Preheat oven to 425 degrees, spray and broiler pan with non-stick cooking spray and place rack meat side down.
• Place 1 cup of water in bottom of broiler pan, place the pan in the oven and roast uncovered for 30 minutes or until a meat thermometer registers between 145 and 150 degrees for medium-rare.
• Check the meat a couple of times during cooking. If the water has cooked out of pan, add additional water.
• To serve, carve the rack into individual chops allowing 2 chops per person.

VIETNAMESE LAMB

Steps:

• Combine cilantro, mint, fish sauce, lime juice, sugar, chile (like japaleño), and black pepper. Rub half of the mixture over 2 pounds of lamb shoulder chops or chunks, and marinate overnight.
• Heat a grill or broiler with the rack 4 to 6 inches from the flame. Wipe off the marinade; grill or broil, turning once, until medium, 4 or 5 minutes per side. Serve with the remaining sauce.

VIETNAMESE AROMATIC LAMB CHOPS

Steps:

• Place the lamb chops into a roasting pan, and season evenly with the garlic, garlic powder, chili powder, sugar, salt, and pepper. Drizzle with 1 tablespoon of lime juice, soy sauce and olive oil. Cover and refrigerate overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Allow the lamb to stand at room temperature while the oven preheats.
• Roast uncovered in the preheated oven to your desired degree of doneness, about 20 minutes for medium, or 30 minutes for well done. Garnish with a sprinkle of cilantro and squeeze lemon and lime juice over the top before serving.

GARLIC AND HERB-MARINATED RACK OF LAMB RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF / 175ºC.
• Chop thyme, rosemary, and garlic together, then place in a large bowl. Add salt, pepper, chilli powder, olive oil, and lemon juice; mix well, then set aside.
• If necessary, trim off some extra fat on the rack of lamb, then cut lamb into 4 pieces. (You can also ask your butcher to prep it for you!)
• Place lamb in the spice mixture, then rub the spice mixture onto the lamb using your hands, covering all sides. Cover and chill in the fridge for 30 minutes.
• Heat oil in a large cast iron or skillet. Sear all sides of the lamb until meat is dark brown and crispy. When it's almost done, pour in red wine then remove from the heat.
• Roast the lamb in the oven for 10-15 minutes or until the internal temperature reaches 145˚F / 63˚C
• Serve with roasted veggies.
• Enjoy!

ROASTED RACK OF LAMB

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
• In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
• Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
• Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.