Cedar Planked Asian Rack of Lamb |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I found this unusual lamb recipe in our local paper. You can increase the heat of the red chili flakes if desired. This does not include the marinade time Ingredients:
2 tablespoons soy sauce |
2 tablespoons sherry wine |
2 tablespoons orange juice |
1 teaspoon orange zest, finely chopped |
1 teaspoon ginger, finely chopped |
1/2 teaspoon red chili pepper flakes, crushed |
1/2 teaspoon sesame oil |
cedar plank, soaked overnight |
4 lamb racks |
1/2 cup peanuts, coarsely chopped |
2 -3 green onions, chopped |
Directions:
1. Whisk together ingredients and divide into 2 portions. Lightly season lamb with salt. Coat racks with one portion of marinade and set aside the other for the second batch.
2. Cover lamb and chill 2 hours or overnight.
3. Place lamb racks on cedar plank in pairs, facing one another, so the ribs interlock. Cook for 15 - 20 minutes or until lamb registers 125 degrees on meat thermometer.
4. Remove from grill and tent loosely with foil for 5 - 10 minutes. Slice into chops and serve garnished with chopped peanuts and green onions.
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