Grilled Soy and Ginger Marinated Rack of Lamb Served with Hunan Style Eggplant and Miso and Plum Sauce

Recipe courtesy Wolfgang Puck, 2001

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (2)

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Total Reviews: 2

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  • 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..

    people found this review Helpful.
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  • 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!

    people found this review Helpful.
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