Rack of Lamb
|
If Using Dad’s Bottled (liquid) Sauce |
|
|
1 rack* |
Lamb |
|
½ cup |
Dad’s Shoyu Chicken Sauce (flavor of your choice) |
|
2 T |
Olive Oil |
|
|
|
|
1 rack* |
Lamb |
|
3 T |
Dad’s Shoyu Chicken Dry Mix (flavor of your choice) |
|
1 T |
Olive Oil |
* 1 ½ to 2 pounds per rack
Preparation For Bottled (liquid) Sauce
Rinse each rack of lamb under cold water, removing any bone chips. Pat dry with a paper towel.
Combine lamb, olive oil and Dad’s Shoyu Chicken Sauce. Marinate for at least 30 minutes (3 to 4 hours is best).
Preparation For Dry Mix (powder)
Rinse each rack of lamb under cold water, removing any bone chips. Pat dry with a paper towel.
Coat lamb with Dad’s Shoyu Chicken Dry Mix and olive oil, and marinate for at least 30 minutes (3 to 4 hours is best).
Cooking (both liquid and dry mix)
Grill or barbeque the lamb over high heat, for approximately 6 to 8 minutes on each side for a medium-rare doneness. To achieve the diamond-shaped grill marks, rotate the lamb 45o after 4 minutes of cooking.
Be aware that the fat cap on the top side of the lamb will melt over the heat of the grill or charcoal, and will ignite and cause a flare-up. It is important to watch closely for this, and to extinguish the fire as quickly as possible, either by moving the lamb to a different location, or by using a spray bottle filled with water (just a few “squirts” will work). The fire from burning fat creates a lot of black soot that will discolor the meat in a very unappetizing way!
Also, avoid placing the bones over direct heat, as they will tend to burn completely through, taking on the appearance of charcoal. When this happens, the bones will be very brittle, and will break off easily.
Plate and Enjoy!