Calla Lily Recipes 食譜篇 - 亞洲風味羊拷 (ASIAN-STYLE LAMB RACK)

亞洲風味羊拷 (ASIAN-STYLE LAMB RACK)

Ingredients :-

1 rack of lamb, membrane and fat removed (get your butcher to do this for you)

Marinade

½ cup hoisin (seafood) sauce

¼ cup honey

2 tablespoons dark sesame oil

2 tablespoons dry sherry or orange juice

1-2 tablespoons black beans, rinsed

1 teaspoon orange zest

½ teaspoon curry powder

1. In a blender, blend the marinade ingredients until smooth.

2. Place the lamb in a Ziptoc bag and pour the marinade over. Seal the bag and refrigerate for 24 hours.

3. Before grilling, let the meat stand at room temperature for at least one hour and cover the bones using aluminium foil.

4. Spray the grill with cooking oil and place the lamb meat side down. Grill the lamb for about 25-30 mins or until the meat thermometer reads 60°C to 65°C for medium-rare. If possible, place a cup of water in a small pan or tray, and place the pan under the grill while the lamb is cooking. Make sure there is enough.

5. Once the lamb is cooked, move it to a resting board and cover tightly with a piece of foil. Let it rest for about 5 to 10 mins for the juices to distribute evenly back into the meat.

6. Carve into individual chops and remove the aluminium foil from bones before serving.