Mongolian Lamb Rack [烤羊排]

In my mind, when I think of the night market in Asia, the first thing that comes to mind is lamb skewers. The skewers were not large, you could finish them in 3 regular bites. You’d order them by the dozens, and it was spicy, the meat was crispy and the flavor was a rich umami. This lamb rack is seasoned the same way. It is a dining-table recreation of a summer night out in Asia.

Serves 1-2 | Prep time is 15 minutes | Cook time is 45 minutes

Ingredients

Lamb rack, 1 lb.

Spice Mix 

• Ginger, 5 slices

• Scallion, 1 stalk

• Star anise, 3 pieces

• Bay Leaf, 1 piece

• Dried chili pepper, 2 peppers

• Cinnamon, 1 stick

• Cooking wine, 3 tbsps.

• Sichuan chili pepper oil, 1 tsp.

Seasoning

• Soy sauce, 3 tbsps.

• Hoisin sauce, 2 tbsps.

• Cumin powder, 3 tbsps. 

• Chinese chili powder, 1 tbsp. 

• White sesame, 1 tbsp.

Steps

1. Cut the lamb rack into 1/2inch thick slices

2. Add lamb and spice mix to a pot of cold water. Cook for 20 mins on medium heat.

3. Prepare seasoning in the meantime.

4. Take out the lamb, lay it out on a baking tray, and brush a generous layer of seasoning on both sides. Excuse the sweet potato.

5. Grill in the oven at 425 degrees for 15 minutes. Serve.