Recipe: Grilled Lamb Rack (Yaki Ramu Rakku)

Image Credit: justjemini

If you love lamb, then you will absolutely love Yaki Ramu Rakku which is essentially a Japanese Grilled Lamb Rack. Make it a fancy dinner at home by trying out this recipe. It’s easy to follow, and you’ll have a delectable lamb rack for dinner. All you need is a fresh rack of lamb, some classic Japanese ingredients and an oven to make it all happen.

Ingredients:

• 24-bone lamb racks
• 200 ml of sake
• 100 ml of soy sauce
• 90 g of sugar separated into 50g and 40g
• 140 ml of Mirin
• 80 ml of rice vinegar
• 1 bulb of shallot

Tare Sauce

• 30 ml of sake
• 90 ml of mirin
• 50 ml of soy sauce
• 5 g of sugar

Instructions:

1. Marinate the lamb racks for 24 hours. To prepare the marinade, add the sake into a pan burn off the alcohol using a blowtorch. Add in 50g of sugar, mirin and soy sauce and stir until thoroughly combined. Let the mixture cool before coating the lamb racks evenly in the marinade and let sit in the fridge overnight.
2. Prepare the pickled shallots by combining 40g of sugar and vinegar in a small pan under low heat and stir until they’re fully combined. Cut the shallot into quarters, pour the vinegar to soak and refrigerate overnight.
3. Prepare the tare sauce by combining sake, mirin, soy sauce and sugar in a small pan and heat until the sauce thickens and all the ingredients have dissolved.
4. Preheat the oven to 180°C and set to grill
5. Remove the lamb racks from the marinade, pat dry and cook the racks over high heat, starting with the fatty layer face down. Avoid overcooking the lamb as you only want to achieve a crispy exterior. Once the outer part is brown, transfer to a tray and cook in the oven for 15 minutes, or until the internal temperature reads 64°C on a temperature probe. Avoid opening the oven cover when the lamb is cooking as it can affect the end result. Once cooked, remove from the oven and let it rest.
6. To serve, cut the racks into lamb chops or serve the lamb racks on a tray according to your liking. Serve with a side of the pickled shallot and Tare sauce.

Pro-Tip: Make it a full meal by pan-grilling seasonal vegetable with sesame oil, salt and pepper. Vegetables that will go well with the rack include glazed carrots, pumpkin, asparagus and broccoli.

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