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Rack of Lamb with Pear Sauce, Rice and Bean Medley

Rack of Lamb with Pear Sauce, Rice and Bean Medley
Yields
4 servings

Ease of Preparation: Easy
Prep Time: 20 minutes

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ingredients

1
Tbsp Prepared Ginger
tsp Prepared Garlic
Half Small Green Onion, Finely Chopped
1
Tbsp Soy Sauce
1
Tbsp Sesame Oil
1
tsp Sweet Thai Chili Sauce
¼
tsp Pepper
2
rack of lamb, Frenched
1
Tbsp Sesame Seeds
1
Tbsp soy sauce
1
Tbsp White Wine
1
Tbsp Rice Wine Vinegar
2
Green Onions, Finely Chopped
2
Pears, Finely Chopped (14 oz / 398 mL Can)
1 ½
cup Basmati or White Rice
3
cup Water
4
cup Mixed Frozen Beans (Can also use all green beans)
1
tsp Butter
½
tsp Lemon Pepper
1
Tbsp Soy Sauce
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directions

Step 1

Take out equipment and ingredients. Pre-heat oven to 425 degrees F.

Step 2

Combine ginger, garlic, green onion, soy sauce, sesame oil, chili sauce, and pepper in a small bowl.

Step 3

Spread all over the surface of the racks. (the side with the meat). Sprinkle with sesame seeds.

Step 4

Place in hot oven uncovered meat side up. Set timer for 20 minutes.

Step 5

Combine soy sauce, white wine, rice wine vinegar, green onions, and pears in a small mixing bowl.

Step 6

Stir and place in serving bowls for dipping.

Step 7

Meanwhile: Combine rice and water in a large microwave-safe pot or casserole. Cover and microwave at high 10 minutes, then medium 10 minutes.

Step 8

Rinse beans in colander. Heat butter in a large fry pan or wok at med.

Step 9

Add beans, lemon pepper and soy sauce.

Step 10

Toss to coat, and then reduce heat to med-low.

Step 11

Cook until beans are hot and tender. Stir often.

Step 12

When timer rings for lamb, all is ready.

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