About: Mongolian Rack of Lamb

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About: Mongolian Rack of Lamb Sponge Permalink

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1. Mix all ingredients above as marinade. 2. Trim fat off Lamb rack, slit between bones on the bone side, and take off as much fat and silver skin as possible. 3. Rub marinade onto the racks and soak overnight. 4. Sear racks in hot skillet with meat side down, and then turn rack over to broil 6 to 8 minutes at high heat with meat side up. 5. Turn racks over and broil for 2 to 3 more minutes. 6. Mix the leftover marinade with corn syrup or honey and apply as glaze. 7. Blast in high heat for 1 to 2 minutes.

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rdfs:label	Mongolian Rack of Lamb
rdfs:comment	1. Mix all ingredients above as marinade. 2. Trim fat off Lamb rack, slit between bones on the bone side, and take off as much fat and silver skin as possible. 3. Rub marinade onto the racks and soak overnight. 4. Sear racks in hot skillet with meat side down, and then turn rack over to broil 6 to 8 minutes at high heat with meat side up. 5. Turn racks over and broil for 2 to 3 more minutes. 6. Mix the leftover marinade with corn syrup or honey and apply as glaze. 7. Blast in high heat for 1 to 2 minutes.
dcterms:subject	Recipes that need photos Brown sugar Recipes Sherry Recipes Lamb Recipes Mongolian Appetizers Shallot Recipes Corn syrup Recipes Mongolian Recipes Fermented bean curd Recipes
abstract	1. Mix all ingredients above as marinade. 2. Trim fat off Lamb rack, slit between bones on the bone side, and take off as much fat and silver skin as possible. 3. Rub marinade onto the racks and soak overnight. 4. Sear racks in hot skillet with meat side down, and then turn rack over to broil 6 to 8 minutes at high heat with meat side up. 5. Turn racks over and broil for 2 to 3 more minutes. 6. Mix the leftover marinade with corn syrup or honey and apply as glaze. 7. Blast in high heat for 1 to 2 minutes.

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