Grilled Lamp Rack with Kishū Plum Sauce 紀州梅醬燒羊架
Lamb Rack 2 packs
Salt 1 tsp
Miso 1 tsp
Ginger Juice 1 tsp
Kishū Plum 2 pcs
Balsamic Vinegar 1 tsp
Maltose 1 tbsp
Marinate lamb racks with salt, miso, ginger juice, rosemary and Kishū plum skin for 1 hour.
Prepare solution by mixing balsamic vinegar and Kishū plum with maltose.
Fry lamb racks surface for 2 minutes with high heat
Set grill or halo-cooker temperature at 250C. Grill for 8 minutes one side, apply solution for lamb racks and grill for 2 minutes. Grill for 10 minutes on another side until golden brown. (exact timing depends on level setting)
Slice cut and serve