Grilled Soy and Ginger Marinated Rack of Lamb Served with Hunan Style Eggplant and Miso and Plum Sauce
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By marisolwes
Atlanta, GA
on July 27, 2011
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Outstanding recipe.. I found the marinade to be terrific and useful on so many other meats.. The sauces are just the perfect complement and so different from the run of the mill recipes. This is truly a "High Cuisine Recipe". Try it and use it with other meats other than lamb..although lamb is the perfect meat for it..
By janetteking_6363356
Las Vegas, NV
on April 11, 2007
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FANTASTIC Wanted a new marinade for Easter lamb (boneless leg made the Marinade (minus the Mirin but tripled the recipe. Zip Lock Bagged the Lamb, refrigerated for 18 hours, rotating it several times. Roasted on a bed of Maui onions. Served with a sauce of 1 can cranberry jelly, 1 cup seedless raspberry jelly, about 1/2 tablespoon of hot sauce and 1/2 cup lemonade (simmered until desired consistancy.
(Served Herbed Green Beans, cucumber salad and Spelt with red peppers as main side dishes
Even the picky 3 year old GrandKidlets loved it!