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Add a photoServings: 4
Ingredients
- 4 x lamb racks - (14 ounce ea)
- 2 x garlic cloves chopped
- 1 Tbsp. minced ginger
- 2 x green onions minced
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 Tbsp. brown sugar
- 4 x lumps preserved bean curd mashed
- 4 ounce cooking sherry
- 1 ounce seasoned oil
- 1 tsp horseradish or possibly wasabi mustard pwdr
- Â Â (may substitute wasabi with Italian seasonings)
Directions
- Mix all ingredients above as marinade. Trim fat off lamb rack, slit between bones on the bone side, and take off as much fat and silver skin as possible. Rub marinade onto the racks and soak overnight.
- Sear racks in warm skillet with meat-side down, then turn rack over to broil 6 to 8 min at high heat with meat-side up. Turn racks over and broil for 2 to 3 more min.
- Mix the leftover marinade with corn syrup or possibly honey and apply as glaze. Blast in high heat for 1 to 2 min.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 4 servings | |
| Calories 127 | |
| Calories from Fat 63 | 50% |
| Total Fat 7.13g | 9% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 65mg | 2% |
| Total Carbs 8.6g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 5.85g | 4% |
| Protein 0.32g | 1% |
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