I recently asked my sister what her favorite lamb recipe is. She struggled to come up with an answer – Ruben’s whole lamb on a spit, classic lamb stew, chops with honey, orange and dijon marinade…The list went on. Then she thought back to one recipe she made while another sister was in town – Mongolian rack of lamb. I have never had Mongolian food, and who knows how authentic these flavors are, but this was extremely tasty. I often use the combination of garlic, ginger and sesame oil in stir fries and Asian soups, but the addition of horseradish and miso added some kick and savory flavor. The recipe makes far more marinade than you need for the rack, but the extra sauce can be used to add some flavor to the accompanying rice. This recipe was inspired by one posted by Mille on RecipeZaar. The original recipe called for fermented bean curd, and sadly, the closest Asian grocery store is about 2.5 hours away. I used miso, which certainly isn’t Mongolian, but worked.

  • Rack of Lamb
  • 2 cloves garlic, minced
  • 2 tbsp chopped ginger
  • 2 scallions, chopped
  • 1 pinch black pepper
  • 1 tbsp brown sugar
  • 4 tbsp miso (or fermented bean curd if you have it)
  • 4 tbsp cooking sherry
  • 1 tbsp sesame oil
  • 1 tsp prepared horseradish

Preheat the oven to 500 degrees.


In a mixing bowl, combine all the ingredients. Brush the marinade on both sides of your lamb rack (you wont use all the marinade). Refrigerate overnight.

Heat up a cast iron skillet on high heat. Sear both sides of rack (about three minutes per side).

Searing the rack

Place the rack into the oven and cook until the internal temperature reaches 135 degrees (depending on your preference). Remove from oven, tent with aluminum foil and let rest for 10 minutes. Serve with the extra marinade and rice.