from Storm the Kettle
We seem to have become not only an island of sushi eaters but passionate tasters of all things Asian. Every mainstream grocery store now has a sushi counter and we have several sushi restaurants as well as Vietnamese, Chinese and Japanese restaurants across the island. These racks of lamb are addictive, hitting all the right blends of Asian flavours and they are perfect with steamed rice.
Ingredients
2 Frenched racks of lamb (approx. 3 ½ lbs/1.6 kg)
½ tsp (2 mL) salt
½ tsp (2 mL) freshly ground pepper
2 Tbsp (30 mL) olive oil
Sauce
½ cup (125 mL) hoisin sauce
½ cup (125 mL) brown sugar
½ cup (125 mL) honey
1/3 cup (80 mL) dry sherry
¼ cup (60 mL) chili garlic sauce
2 ½ Tbsp (37 mL) olive oil
2 Tbsp (30 mL) minced garlic
2 Tbsp (30 mL) minced ginger
2 Tbsp (30 mL) low sodium soy sauce
Directions
Season racks of lamb with salt and pepper. Heat oil over medium-high heat in a large frying pan and sear lamb until brown. Set aside.
Preheat oven to 450F/230C. Line a baking sheet with parchment paper.
Sauce: Combine all sauce ingredients in a medium bowl and whisk together. Dip each rack of lamb in sauce, coating well and place browned side down on prepared baking sheet. Roast lamb racks 15 minutes for medium.
While lamb is roasting, put remaining sauce in a small saucepan over medium-high heat. Bring to a boil, stirring so as not to burn. Boil for 2-3 minutes then turn heat to low and simmer another 5 minutes.
Remove racks from oven and place on a cutting board. Tent with foil, allowing racks to rest for at least 10 minutes.
Slice between racks and place on serving platter. Pour sauce into a small bowl and serve alongside lamb.
Nada’s Tips & Tricks: Don’t have sherry? Try port, madeira or marsala wine or a dry vermouth. I like serving this dish over garlic mashed potatoes. There’s almost an osso bucco presentation when served with the sauce.
Contents and images used with permission by Whitecap Books. Storm the Kettle | Detail