|Rack of Lamb Genghis Khan, as served at The Lark|
First up, Marcus' recipe exactly as he wrote it. After that, some of the secrets that take this dish from great to spectacular.
Rack of Lamb Genghis Khan - Serves 6
3 lamb rack (8 ribs each), trimmed, silverskin removed
1 cup Hoisin sauce
Place the lamb and marinade in a plastic bag, tie and place in refrigerator for 48 hours. Remove lamb from marinade and let stand at room temperature for 1 hour before cooking. Brush with hoisin sauce. Place lamb on rack in shallow roasting pan and roast in a hot over (450 degrees) for 15-25 minutes for rare lamb, depending on the size of the racks, or longer for a greater degree of doneness. Let rest 6 to 7 minutes before carving.
1 cup onion, finely chopped
2 teaspoons garlic, minced
3 teaspoons lemon juice
1/2 cup honey
3 teaspoons curry powder
1.5 teaspoons cayenne pepper, ground fine
2 teaspoons Coleman's mustard powder
2 teaspoons black pepper, ground
2 teaspoons salt
1 cup water
Combine all ingredients
I don't like to mess too much with recipes that have been around for 900 years, but there are a few tips that can greatly improve this already great recipe. First off, forget the oven. You can't get the kind of carmelization that makes this dish work (see photo) in a home oven. By far the best way to cook this dish is over hardwood burned down to coals. Alternately, grill over a charcoal or gas grill with wood chips to add smoke flavor. For either method, a very hot covered grill with the racks placed for indirect heat work best. If you're cooking over an open pit, keep the racks to the sides and out of the direct heat. You want it hot, not flaming.
Grilling instead of roasting takes a little extra care. Keep a careful eye on your racks. Use an instant read thermometer to check for doneness. Lamb is best served rare to medium rare. For rare, pull the racks when the internal temperature in the middle reaches 120 degrees. For medium rare, 130. Medium (just a touch of pink), 140. Well done, don't even bother making this dish. It's a waste to overcook lamb.
After removing the racks from the grill, let rest about 10 minutes before carving. Separate the rib chops into individual rib portions, serve.