Chef Time!

Chef Time!

Tuesday, April 3, 2012

Just In Time For Easter


With Easter being only a week away, I thought I would share a delicious dinner with you. Now, most families will be serving ham or chicken for their Easter dinner, but with this dish a new family tradition may be started.
Ginger and Sesame Scented Rack of Lamb

rack of lamb

1 inch Ginger root, peeled
2 garlic cloves
1 large orange
2 tbsp. Soy sauce
1 tbsp. Dark sesame oil
2 racks lamb, shin bones removed
Peel ginger and garlic. Remove two 1 inch by 3 inch strips of zest from the orange. Squeeze 1/3 cup orange juice into the processor bowl. Add ginger, garlic, soy sauce and sesame oil, pulse until smooth. Place lamb in a large bowl and rub the meat with the ginger paste mixture. Cover and refrigerate for 24 hours, turning the racks occasionally in the seasoning paste.
Bring meat to room temperature. Adjust oven rack in high position and preheat oven to 450. Wrap the rib bones in foil to prevent blackening and place racks meat side up in a shallow roasting pan. Spread any remaining ginger paste over the meat and roast for 10 minutes. Lower oven temp to 350 and roast until internal temperature at the thickest point reads 130 (medium rare), about 15-20 minutes.
Let racks rest for about 5 minutes, cut into chops and serve.

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