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    You are in: Home / Australian / Rack of Lamb Recipe
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    Rack of Lamb

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Nif's Note:

    I found this recipe from an Australian cook on the internet. It is a lamb dish with an Asian twist. The sauce can be made in advance - it keeps for days or weeks in the fridge. The sauce is also great with grilled salmon. Enjoy!

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    Units: US | Metric

    Rack of lamb



    1. 1
      Rinse the rack, dry and then rub garlic into the meat and bones. Drizzle with olive oil and allow to stand an hour or so at room temperature.
    2. 2
      In the meantime: Place the ginger in a saucepan; add shallot. In a small bowl, stir mirin, vinegar and soy sauce; add to saucepan. Heat the ingredients to boiling point then remove from heat, cover and leave to stand.
    3. 3
      Cook the rack in a 400F oven for 15 minutes - it should still be pink in the centre. (you can divide the racks before cooking if you prefer the meat a little better done.).
    4. 4
      Spoon some of the sauce on the plate; add the rack. Serve with hot vegetables.

    Ratings & Reviews:

    • on August 11, 2012


      A totally different way to roast lamb for me but very tasty. The Asian twist was quite nice and the sauce was great both with the lamb and the steamed rice I served. Thanks for sharing. Made for ZWT 8.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Rack of Lamb

    Serving Size: 1 (18 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 11.1
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 298.1 mg
    Total Carbohydrate 1.8 g
    Dietary Fiber 0.0 g
    Sugars 0.2 g
    Protein 0.6 g

    The following items or measurements are not included:

    racks of lamb

    rice wine vinegar

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