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Categories:Viewed: 78 - Published at: a year ago
Ingredients
- 1/4 cup tamarind concentrate
- 1/4 cup orange juice
- 2 tsp sesame oil
- 1 tbsp brown sugar
- 4 None lamb racks (4 chops each), french trimmed
- 2 large oranges
- 4 oz tatsoi (rosette bok choy) leaves
- 4 oz shiitake mushrooms, thickly sliced
Method
- Preheat the oven to 400°F.
- Combine the tamarind, orange juice, oil and sugar in a small saucepan. Reserve 2 tbsp of the mixture in a large bowl. Bring the remaining mixture in the pan to a boil. Reduce the heat to low; simmer, uncovered, for about 2 mins until the mixture thickens slightly.
- Place the lamb racks on a wire rack in a large shallow baking dish. Brush the hot tamarind glaze over the lamb. Roast, uncovered, for about 20 mins or until lamb racks are cooked to desired doneness. Cover the lamb racks and let stand for 10 mins.
- Meanwhile, segment the oranges over the reserved tamarind mixture in the bowl. Add the tatsoi and mushrooms and toss gently.
- Cut each lamb rack in half and place two halves on each serving plate. Serve with the salad.
