Mongolian Rack of Lamb

Mongolian Rack of Lamb Recipe - Authentic Northeast Asian flavors

Region / culture: Mongolia | Preparation time: overnight | Cooking time: 10-15 minutes | Servings: 4

Introduction

Mongolian Rack of Lamb is a delicious and flavorful dish that combines tender lamb with a savory marinade. This recipe is perfect for a special occasion or a fancy dinner party.

History

The origins of Mongolian Rack of Lamb can be traced back to traditional Mongolian cuisine, which is known for its use of simple ingredients and bold flavors. The marinade used in this recipe is inspired by traditional Mongolian seasonings, such as ginger, garlic, and green onions.

Ingredients

4 racks of lamb (16 oz (454 g) each)
2 cloves of garlic, minced
1 tbsp of chopped ginger
2 green onion stems, chopped
1 pinch of black pepper
1 pinch of salt
1 tbsp of brown sugar
4 tbsp of preserved bean curd, mashed
4 fl oz (118 ml) of cooking sherry
1 fl oz (30 ml) of seasoned oil
1 tsp of prepared horseradish

How to prepare

1. Combine all the ingredients listed above to make the marinade.
2. Remove any excess fat and silver skin from the Lamb rack, and make slits between the bones on the bone side.
3. Rub the marinade onto the racks and let them marinate overnight.
4. In a hot skillet, sear the racks with the meat side down. Then, turn the rack over and broil for 6 to 8 minutes at high heat with the meat side up.
5. Flip the racks over and broil for an additional 2 to 3 minutes.
6. Mix the remaining marinade with corn syrup or honey to make a glaze. Apply the glaze onto the racks.
7. Broil the racks at high heat for 1 to 2 minutes.

Variations

For a spicier version, add a dash of chili flakes or hot sauce to the marinade.
Substitute the preserved bean curd with miso paste for a different flavor profile.
Add a splash of soy sauce or Worcestershire sauce for an extra umami kick.

Cooking Tips & Tricks

Make sure to marinate the racks of lamb overnight to allow the flavors to fully penetrate the meat.

- Searing the lamb racks before broiling helps to lock in the juices and create a nice crust on the outside.

- Be careful not to overcook the lamb, as it can become tough and dry. Use a meat thermometer to ensure that the lamb is cooked to your desired level of doneness.

Serving Suggestions

Serve the Mongolian Rack of Lamb with steamed rice and stir-fried vegetables for a complete meal. Garnish with chopped green onions and sesame seeds for added flavor and texture.

Cooking Techniques

Searing the lamb racks before broiling helps to create a nice crust and seal in the juices.

- Broiling the racks at high heat helps to caramelize the glaze and create a beautiful finish.

Ingredient Substitutions

If you can't find preserved bean curd, you can substitute with miso paste or soy sauce.

- Seasoned oil can be replaced with vegetable oil mixed with a pinch of salt and pepper.

Make Ahead Tips

You can marinate the racks of lamb a day in advance and store them in the refrigerator until ready to cook. This allows the flavors to develop and makes for a more flavorful dish.

Presentation Ideas

Arrange the sliced lamb racks on a platter and drizzle with any remaining glaze. Garnish with fresh herbs and serve with a side of dipping sauce for added flavor.

Pairing Recommendations

Pair the Mongolian Rack of Lamb with a bold red wine, such as Cabernet Sauvignon or Merlot. The rich flavors of the lamb complement the fruity notes of the wine.

Storage and Reheating Instructions

Store any leftover lamb in an airtight container in the refrigerator for up to 3 days. To reheat, place the lamb in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

450 per serving

Carbohydrates

4g per serving

Fats

- Total Fat: 32g per serving

- Saturated Fat: 14g per serving

Proteins

- Protein: 36g per serving

Vitamins and minerals

Vitamin A: 2% DV

- Vitamin C: 4% DV

- Iron: 15% DV

Alergens

Contains soy (preserved bean curd)

Summary

This dish is high in protein and fats, making it a satisfying and hearty meal. It is also a good source of iron and vitamin C.

Summary

Mongolian Rack of Lamb is a delicious and impressive dish that is perfect for a special occasion or a fancy dinner party. With a savory marinade and tender meat, this recipe is sure to impress your guests and leave them wanting more.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Mongolian Rack of Lamb. It was many years ago, during one of my travels to the exotic land of Mongolia. I was always fascinated by different cuisines from around the world, and the thought of learning a new recipe from a far-off land filled me with excitement.

I had heard stories of the legendary Mongolian hospitality and their delicious traditional dishes, so I was eager to immerse myself in their culinary culture. During my stay in Mongolia, I had the privilege of staying with a local family who graciously welcomed me into their home and shared their recipes with me.

One evening, as I sat by the fire with my host family, savoring a delicious meal of Mongolian dumplings and roasted meats, I asked the matriarch of the family if she could teach me how to make their famous Mongolian Rack of Lamb. Her eyes lit up with delight, and she eagerly agreed to show me the secret to this delectable dish.

The next day, we set out to the local market to gather the ingredients for the recipe. We carefully selected the freshest cuts of lamb, fragrant spices, and aromatic herbs, all essential components of the dish. Back at the family's home, we started the preparation process, marinating the lamb in a savory blend of soy sauce, ginger, garlic, and brown sugar. The sweet and salty marinade infused the meat with a rich and complex flavor that would only intensify as it cooked.

As the lamb roasted over an open fire, the tantalizing aroma filled the air, making my mouth water in anticipation. I watched in awe as my host family expertly tended to the lamb, basting it with the marinade and turning it to ensure even cooking. Their skill and precision in the kitchen were truly impressive, a testament to their years of experience and culinary tradition.

Finally, the moment of truth arrived as the Mongolian Rack of Lamb was served on a platter, garnished with fresh herbs and served with a side of steamed rice and vegetables. The meat was succulent and tender, perfectly cooked to a juicy medium-rare. Each bite was a symphony of flavors, the sweetness of the marinade harmonizing with the savory richness of the lamb.

As I savored the dish, I couldn't help but feel grateful for the opportunity to learn this recipe from such talented and generous cooks. The experience of cooking and sharing a meal with my Mongolian host family had given me a deeper appreciation for the power of food to connect people across cultures and borders.

Since that fateful day in Mongolia, I have recreated the Mongolian Rack of Lamb countless times, always with a sense of nostalgia for the flavors and memories of that unforgettable trip. Each time I prepare this dish, I am reminded of the warmth and hospitality of the Mongolian people, and the joy of discovering a new recipe that has become a treasured part of my culinary repertoire.

As I sit here now, writing down the story of how I learned to make Mongolian Rack of Lamb, I can't help but smile at the thought of all the recipes I have collected over the years, each one a reminder of the places I've been and the people I've met along the way. Cooking has always been a passion of mine, a way to express creativity and connect with others through the universal language of food.

And so, as I continue to experiment with new flavors and techniques in the kitchen, I carry with me the lessons learned from my travels and the recipes shared with me by kind-hearted strangers. The Mongolian Rack of Lamb will always hold a special place in my heart, a symbol of the culinary adventures that have enriched my life and brought me closer to the world around me.