Mongolian rack of lamb recipe

Mongolian Rack of Lamb recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Mongolian rack of lamb recipe is a delightful fusion of flavors that will leave your taste buds craving for more. The succulent rack of lamb is marinated in a tantalizing blend of soy sauce, ginger, garlic, and brown sugar, resulting in a perfect balance of sweet and savory. Grilled to perfection, the lamb is then glazed with a rich and sticky Mongolian sauce that adds a depth of flavor to every bite. Served with a side of steamed vegetables or fluffy rice, this dish is a showstopper at any dinner table.

Keywords: Mongolian, rack of lamb, fusion, marinade, glaze.

Mongolian rack of lamb recipe details

Mongolian rack of lamb recipe, recipe Rating: 4.6
Number of votes:108

Ingredients

Four 14-ounce racks of lamb

2 cloves minced garlic

1 Tablespoon chopped ginger

2 stems chopped green onion

Pinch of black pepper and salt

1 Tablespoon brown sugar

4 lumps preserved bean curd, mashed

4 ounces cooking sherry

1 ounce seasoned oil

1 teaspoon horseradish or wasabi mustard powder (may substitute wasabi with Italian seasonings)

Instructions:

This recipe provided by Szechuan Mandarin, 5855 Mission Gorge Road, San Diego>(619) 280-4600.

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.

Serves: 4 to 6