“SILK ROAD” GRILL/ROASTED LAMB RACK
© 2016. All Rights Reserved by Norman Van Aken
This marinade works on a variety of meats; veal, pork and chicken for instance.
Silk Road Marinade:
Yield: 3/4 Quarts
6 peeled and minced garlic cloves
1 1/3 Tablespoons minced ginger
2 Tablespoons minced shallots
3 Tablespoons chopped cilantro leaves
1/2 Cup sherry wine vinegar
1/4 Cup hoisin
1/3 Cup soy
1/3 Cup dark roasted sesame oil
1/3 Cup plum sauce
1/2 Cup Spanish styled peanuts roughly chopped
1/4 Cup hot chilies oil
1/3 Cup honey
1/3 Cup salsa Sriracha
2 racks of lamb, trimmed but left in the rack cut.
Combine all the marinade ingredients (excepting the lamb) and mix well.
Marinate the lamb rack at least 2 hours before grilling them. Wrap the bones in foil to prevent scorching.
Preheat an oven to 400 degrees.
Begin the lamb racks on your grill allowing them to sear and char a bit all over.
Now move them to a roasting pan and cook them in the oven to the desired temp. (We like medium rare).
Let the racks rest on your cutting board a full 5 minutes before cutting them into chops. Serve in the center of the table with side dishes as you like.
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