Directions:
- Rinse the rack, dry and then rub garlic into the meat and bones. Drizzle with olive oil and allow to stand an hour or so at room temperature.
- In the meantime: Place the ginger in a saucepan; add shallot. In a small bowl, stir mirin, vinegar and soy sauce; add to saucepan. Heat the ingredients to boiling point then remove from heat, cover and leave to stand.
- Cook the rack in a 400F oven for 15 minutes - it should still be pink in the centre. (you can divide the racks before cooking if you prefer the meat a little better done.).
- Spoon some of the sauce on the plate; add the rack. Serve with hot vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 30.95 Kcal (130 kJ) | ||
| Calories from fat | 0.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 255.42mg | 11% | |
| Potassium | 107.62mg | 2% | |
| Total Carbs | 5.22g | 2% | |
| Sugars | 2.32g | 9% | |
| Dietary Fiber | 0.9g | 4% | |
| Protein | 1.35g | 3% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 11.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 69.4 Kcal (291 kJ) | ||
| Calories from fat | 0.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 572.68mg | 11% | |
| Potassium | 241.29mg | 2% | |
| Total Carbs | 11.69g | 2% | |
| Sugars | 5.2g | 9% | |
| Dietary Fiber | 2.02g | 4% | |
| Protein | 3.03g | 3% | |
| Vitamin C | 5.1mg | 4% | |
| Iron | 0.9mg | 2% | |
| Calcium | 25.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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