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Asian-Marinated Roast Racks of Lamb

Asian-Marinated Roast Racks of Lamb
4 votes, 5.00 avg. rating (95% score)
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Yield: 6 to 8 servings

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  • 3/4 cup dry red wine
  • 3/4 cup orange juice
  • 1/2 cup soy sauce
  • 3 large cloves garlic, crushed and chopped
  • 1/3 cup snipped fresh mint
  • 1-1/2 tablespoons minced gingerroot
  • 1-1/2 tablespoons wasabi powder
  • 3 French-cut racks of lamb (6 chops per rack), well trimmed of fat
  • 2/3 cup seasoned bread crumbs
  • 2 tablespoons melted butter


To make the marinade: In a medium bowl, combine wine, orange juice, soy sauce, garlic, mint, and gingerroot. In a small bowl, mix wasabi powder with 1/4 cup marinade mixture. Stir the wasabi mixture into the marinade.

Place lamb racks in a large zip-top plastic bag and pour in the marinade over the lamb (or divide lamb and marinade evenly into several bags). Seal tightly and refrigerate at least 8 hours or overnight, turning the bag several times.

Preheat oven to 500 degrees. Place a metal rack in a shallow roasting pan and spray rack and pan with cooking spray. Remove lamb racks from marinade, reserving marinade. Pour marinade into a microwave-safe bowl; microwave 1 minute.

Place lamb racks, top side up, on the roasting rack. Roast 20 minutes, basting with marinade several times. Remove lamb from oven. Reduce heat to 350 degrees. Sprinkle 3 tablespoons bread crumbs over top of each rack. Drizzle 1/2 tablespoon melted butter over bread crumbs, then drizzle about 1 tablespoon reserved marinade over top of each rack. Return the lamb racks to the oven 15 to 20 minutes, or until an instant-read thermometer registers 135 degree (medium-rare).

Remove racks from oven and tent with aluminum foil; let rest 5 minutes. Carve chops between the bones, then serve on individual dinner plates atop a nest of Arugula and Watercress Salad.
Updated Friday, April 4th, 2003

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3 Responses to Asian-Marinated Roast Racks of Lamb

  1. Jennifer Paulaski April 12, 2003 at 8:25 pm #

    This was a truly wonderful dish! It was easy to prepare, and didn’t mask the flavor of the lamb-it enhanced it. Definitely use fresh mint with this! I plan to make this dish for Easter. The recommended accompaniment from the magazine (lemony asparagus dill soup, rice pilaf timbales and arugula and watercress salad with orange poppy seed dressing) made this a superb meal. I can’t say enough about it.

  2. Clayton Richard June 10, 2003 at 12:55 pm #

    I made the entire Easter dinner menu for our “extended family” of 10. Huge success – from the soup to the salad to the timbale and especially the lamb. I made several copies for our guest. A few have since made the lamb and reported back how well it turned out. We’ll be making this for years to come.

  3. Anonymous June 26, 2004 at 2:11 pm #

    Ever since finding this recipe, we’ve continued to make this it. First we served it with our gourmet group and subsequently at other dinner parties. Without exception it was loved by all. We offer a bit on “Mint Sauce” which adds even another level of excellence.

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