Soy Ginger Rack of NZ Lamb

Lamb Racks with an Asian Marinade

A take on the original Asian marinade I tried for NZ MasterChef 2014. Served with a coriander and Mint dressing.

Ingredients

Marinade

  • 1/4 cup worcestershire sauce
  • 1/4 cup mirin
  • 1/2 cup soy sauce
  • 3 cm piece ginger peeled and grated
  • 2 Tbs tomato passata
  • 1/4 cup chopped garlic
  • 1/4 cup chopped spring onions
  • 1/2 cup NZ pomegranate molasses
  • 2 Tbs lemon juice
  • 2 tsp black pepper
  • 4 racks lamb 4 chops each

Vinaigrette

  • 2 tsp french mustard
  • 1/4 cup chopped coriander
  • 1/4 cup mint leaves Vietnamese if possible
  • 1 free range egg yolk
  • 2 Tbs peanuts toasted
  • 2 tbs cashews toasted
  • 2 Tbs lemon juice
  • 1 cup peanut oil
  • salt pepper, sugar to taste

Instructions

  1. Combine all the marinade ingredients and stir to blend.
  2. Marinate the racks of lamb in the marinade in the fridge for 1 hour
  3. Preheat the grill. Preheat the oven to 180C.
  4. Grill the racks until nice and golden.
  5. Transfer to the oven and cook around 12-15 mins for rare or longer if desired.

Vinaigrette

  1. In a blender combine the mustard, coriander, mint, egg, peanuts, cashews and lemon juice. Process to puree. Slowly add in the oil while the motor is running and emulsify. Add seasonings to taste.

 

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