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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Lamb / Preparation Time: 60+ Minutes / Number of Servings: 6 |
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Directions: PREPARATION: Peel the ginger and garlic. Remove two 1-inch by 3-inch
strips of zest from the orange. Squeeze 1/3 cup orange juice into the
work bowl of a food processor fitted with the metal blade. Add the ginger,
garlic, soy sauce, and sesame oil, and process until smooth. Put the lamb
in a large bowl and rub the meat with the ginger paste. Refrigerate,
covered, for 24 hours, turning the racks occasionally in the seasoning
paste.
COOKING: Bring meat to room temperature. Adjust oven rack to high position
and heat oven to 450:F. Wrap the rib bones in foil to prevent blackening
and put the racks meat-side up in a shallow roasting pan. Spread any
remaining ginger paste over the meat and roast for 10 minutes. Lower oven
to 350:F and roast until the internal temperature of the meat at the
thickest point registers 130:F (medium rare), 15-20 minutes.
SERVING: Let racks rest 5 minutes, cut into chops and serve immediately.
Serves: 4 to 6
"The rack, or rib roast is a very tender and elegant cut."
Ingredients:
1 stalk; (1-inch) fresh ginger root
2 medium clove garlic
1 large orange
2 Tablespoon(s) soy sauce
1 Tablespoon(s) dark sesame oil
2 racks lamb; chine bones removed |
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