Ingredients
- Rack of Lamb
- 2 cloves garlic, minced
- 2 tbsp chopped ginger
- 2 scallions, chopped
- 1 pinch black pepper
- 1 tbsp brown sugar
- 4 tbsp miso (or fermented bean curd if you have it)
- 4 tbsp cooking sherry
- 1 tbsp sesame oil
- 1 tsp prepared horseradish
Directions
Preheat the oven to 500 degrees.
In a mixing bowl, combine all the ingredients. Brush the marinade on both sides of your lamb rack (you wont use all the marinade). Refrigerate overnight.
Heat up a cast iron skillet on high heat. Sear both sides of rack (about three minutes per side).
Place the rack into the oven and cook until the internal temperature reaches 135 degrees (depending on your preference). Remove from oven, tent with aluminum foil and let rest for 10 minutes. Serve with the extra marinade and rice.