Sake & Green Onion Marinated Lamb Rack Recipe
Hummus Glaze, Olive Salad, Forbidden Rice
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Ingredients
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Lamb Marinade
Hummus Glaze
Olive Salad
Forbidden Rice
Method
Preparing the Lamb
- 1
Marinate the Lamb
In a bowl, combine sake, soy sauce, honey, minced garlic, grated ginger, and chopped green onions. Place the lamb rack in the marinade, ensuring it is well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2
Cook the Lamb
Preheat your oven to 200°C (400°F). Remove the lamb from the marinade and place on a roasting pan. Roast for about 25-30 minutes, or until the internal temperature reaches 60°C (140°F) for medium-rare. Let it rest for 10 minutes before slicing.
Making the Hummus Glaze
- 3
Preparing the Olive Salad
- 4
Mix the Olive Salad
In a large bowl, combine mixed olives, halved cherry tomatoes, diced red onion, and chopped parsley. Drizzle with olive oil and balsamic vinegar and toss gently.
Cooking the Forbidden Rice
- 5
Cook the Rice
In a pot, combine forbidden rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 30-35 minutes or until the rice is tender and water is absorbed. Fluff with a fork before serving.
