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Worcestershire sauce mirin soy sauce ginger ketchup garlic shallot honey pomegranate juice lemon juice chili paste ground black pepper lamb racks
Viewed: 54 - Published at: 5 years agoIngredients
- 14 cup Worcestershire sauce
- 14 cup mirin
- 12 cup soy sauce
- 1 inch ginger, thinly sliced,smashed
- 2 tablespoons ketchup
- 14 cup chopped garlic
- 14 cup chopped shallot
- 12 cup honey
- 12 cup pomegranate juice
- 2 tablespoons lemon juice
- 2 tablespoons chili paste
- 2 teaspoons ground black pepper
- 2 lamb racks, trimmed and frenched
Method
- To make the Soy and Ginger Marinade: in a bowl, combine all the ingredients and stir until well blended.
- For the lamb: Wrap the chop bones with aluminum foil.
- (This will minimize the exposure of bones to the marinade and prevent the bones from turning black during the grilling process.)
- Marinate the racks of lamb for 1 hour in the refrigerator.
- Preheat the grill.
- Preheat the oven to 350 degrees F.
- Over high heat, grill the racks of lamb until nicely marked and golden brown in color.
- Remove the aluminum foil covering the lamb bones.
- Transfer to a preheated oven to finish cooking to medium rare or.
