Rack of Lamb Genghis Khan


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(The Lark Restaurant, West Bloomfield)

3 Lamb Racks (8 ribs each) trimmed
1 cup Hoisin Sauce
Marinade:
1 cup Onions, finely chopped
2 tablespoons Garlic, minced
3 tablespoons Lemon Juice
½ cup Honey
3 tablespoons Curry Powder
1 ½ teaspoons Cayenne pepper
2 teaspoons Coleman’s Mustard Powder
2 teaspoons Black Pepper
2 tablespoons Salt
1 cup Water

Combine marinade; place in plastic bag with lamb in refrigerator for 48 hours, turning occasionally. Remove lamb from marinade
and let stand at room temperature.

Place in shallow roasting pan and roast at 450 for 15 to 25 minutes for rare lamb (120 degrees), depending on size.

Adrian Lark was kind enough to write,  and he indicated that the hoisin sauce should not be brushed on until the last 5-7 minutes of cooking to avoid a ‘burnt’ flavor.

Let rest 6 or 7 minutes before carving.  SERVES: 6

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6 Responses to Rack of Lamb Genghis Khan

  1. Barb siefer says:

    I use this for chicken breast as well and it is fabulous

  2. Julie says:

    How great to hear from you, Dan. Thanks for stopping by.

  3. Dan Harris says:

    I worked at the Lark 30 years ago when I was 19yo.
    Just searched for the recipe as I’ve forgotten exactly what/how much of ingredients, and my wife has been trying new lamb dishes.
    Made a lot of Ghengis Kahn marinade over 3 years I worked there…lol
    Jim and Mary Lark are THE BEST!!!

  4. Michelle says:

    This is a wonderful recipe – and tastes just like that I’ve had at Lhe Lark – I used the marinade and glaze on a leg of lamb, and it turned out beautifully!

  5. Barry and Lynn says:

    If there is a better restaurant in Michigan let me know because I haven’t been there. The lamb is to die for, the staff is wonderful, and the owners are your best friends when you go.

  6. Julie says:

    My parents said they loved the Lark Restaurant. If you are ever in West Bloomfield in Michigan, check it out. The owners handed this recipe out after the meal as my parents were leaving.

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