Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US 4 Lamb racks - (14 oz ea) 2 Garlic cloves - minced 1 tablespoon 15ml Chopped ginger 2 Green onions - chopped Salt - to taste Freshly-ground black pepper - to taste 1 tablespoon 15ml Brown sugar 4 Lumps preserved bean curd - mashed 4 oz 113g Cooking sherry 1 oz 28g Seasoned oil 1 teaspoon 5ml Horseradish or wasabi mustard powder (may substitute wasabi with Italian seasonings)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Mix all ingredients above as marinade. Trim fat off lamb rack, slit between bones on the bone side, and take off as much fat and silver skin as possible. Rub marinade onto the racks and soak overnight. Sear racks in hot skillet with meat-side down, then turn rack over to broil 6 to 8 minutes at high heat with meat-side up. Turn racks over and broil for 2 to 3 more minutes. Mix the leftover marinade with corn syrup or honey and apply as glaze. Blast in high heat for 1 to 2 minutes. This recipe yields 4 to 6 servings. Specialty Recipe from The Blom House on Kensington, San Diego, CA Recipe provided by Szechuan Mandarin, 5855 Mission Gorge Road, San Diego, CA


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