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OVEN-ROASTED LAMB
RACK WITH TAMARIND-
PINEAPPLE SAUCE
Peng S. Looi, Asiatique Restaurant
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Ingredients
2 racks of lamb, frenched
¼ bottle Asiatique Lemongrass-Hoisin Sauce
1 cup pineapple juice
1 tablespoon tamarind pulp
1 tablespoon minced ginger
salt and pepper to taste
4 tablespoons sugar
¼ cup cooking wine |
Method
Brush Asiatique Lemongrass-Hoisin Sauce
on rack of lamb. Heat skillet on medium heat.
Sear lamb on meat side and transfer to a
preheated 250-degree oven.
Combine the above in a saucepan, bringing
to a boil, and reduce heat. Reduce liquid to a
medium consistency. Strain sauce and season
with salt and pepper.
Remove rack from oven and cut into chops.
Ladle sauce over lamb. Serve immediately.
Serves 4
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