Recipe

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• 4 (16 oz) racks of lamb
• 2 cloves garlic, minced
• 1 tbsp chopped ginger
• 2 green onion stems, chopped
• 1 pinch black pepper
• 1 pinch salt
• 1 tbsp brown sugar
• 4 tbsp preserved bean curd, mashed
• 4 fl oz cooking sherry
• 1 fl oz seasoned oil
• 1 tsp prepared horseradish

• 1 Mix all ingredients above as marinade.
• 2 Trim fat off lamb rack, slit between bones on the bone side, and take off as much fat and silver skin as possible.
• 3 Rub marinade onto the racks and soak overnight.
• 4 Sear racks in hot skillet with meat side down, and then turn rack over to broil 6 to 8 minutes at high heat with meat side up.
• 5 Turn racks over and broil for 2 to 3 more minutes.
• 6 Mix the leftover marinade with corn syrup or honey and apply as glaze.
• 7 Blast in high heat for 1 to 2 minutes.