Mongolian Rack Of Lamb

Recipe Ingredients

4		Lamb racks - (14 oz ea)
2		Garlic cloves - minced
1 tablespoon	15ml	Chopped ginger
2		Green onions - chopped
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Brown sugar
4		Lumps preserved bean curd - mashed
4 oz	113g	Cooking sherry
1 oz	28g	Seasoned oil
1 teaspoon	5ml	Horseradish or wasabi mustard powder
		(may substitute wasabi with
		Italian seasonings)

Recipe Instructions

Mix all ingredients above as marinade. Trim fat off lamb rack, slit between bones on the bone side, and take off as much fat and silver skin as possible. Rub marinade onto the racks and soak overnight.

Sear racks in hot skillet with meat-side down, then turn rack over to broil 6 to 8 minutes at high heat with meat-side up. Turn racks over and broil for 2 to 3 more minutes.

Mix the leftover marinade with corn syrup or honey and apply as glaze. Blast in high heat for 1 to 2 minutes.

This recipe yields 4 to 6 servings.

Specialty Recipe from The Blom House on Kensington, San Diego, CA Recipe provided by Szechuan Mandarin, 5855 Mission Gorge Road, San Diego, CA

Source:
1st Traveler's Choice Internet Cookbook at - http://www.virtualcities.com/ons/recipe.htm

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