Rack of Lamb with Onions | Grapevine Magazine

Rack of LambRack of Lamb with Onions

Prep time: 20 min
Cook Time: 35 min
Difficulty: Easy

Makes 4 servings.

1/8 cup (30 ml) olive oil
2 racks of lamb, well-trimmed (1⅓ lbs. / 21 oz. each)
2 medium red onions, cut into ½ inch (1.27 cm) wedges
½ cup (125 ml) hoisin sauce
¼ cup (60 ml) frozen orange juice concentrate
1½ tablespoons fresh ginger, minced
1 Tablespoon chili sauce
¾ teaspoon Chinese five-spice powder

Preheat oven to 450°F.
Brush a large rimmed baking sheet with olive oil. Place lamb racks in centre of baking sheet. Arrange onion wedges around lamb. Brush lamb and onion wedges with olive oil.
In a medium bowl whisk hoisin sauce, orange juice concentrate, minced ginger, chili sauce and Chinese five-spice powder in a small bowl to blend. Brush hoisin glaze generously over lamb and onion wedges.
Roast until instant-read thermometer inserted into lamb registers 130°F for medium-rare, about 25 minutes. Transfer lamb racks to plate.
Continue roasting onion wedges until tender, about 5 minutes longer. Divide onion wedges among plates. Cut lamb racks into chops; place lamb atop onion wedges and serve.

“Grapevine magazine is the ultimate regional lifestyle publication for Prince Edward County, Northumberland, Hastings, Quinte, Kingston, Ottawa and beyond.”

Contact Us