Oriental Lamb Racks
4 lamb racks, 8 cutlets in each
1 teaspoon cornflour blended with 2 tablespoon water
steamed vegetable to serve
fresh herbs to garnish
½ cup light soy sauce
2 teaspoons grated fresh ginger
2 cloves garlic, crushed
6 teaspoons brown sugar
½ teaspoon five spice powder
4 tablespoons sweet sherry
Method for Marinade
Combine soy sauce, ginger, garlic, sugar, five spice powder, and sherry in a bowl. Mix well.
Method for Lamb Racks
Trim fat from lamb, add lamb to marinade, cover and refrigerate for several hours or overnight.
Remove racks from marinade and reserve marinade. Place lamb on wire racks over baking dish.
Cook at 180C for about 30 minutes, brushing with some of the marinade during cooking. Cook to required taste.
Place remaining marinade in pan and add cornflour mixture. Bring to the boil, stirring constantly. Reduce heat and simmer for about 2 minutes or until slightly thickened.
Serve sliced lamb with sauce and steamed vegetables. Garnish with fresh herbs.