Ingredients
2 Tbsp freshly grated orange zest
½ cup fresh orange juice
3 Tbsp honey
2 Tbsp Asian sesame oil
1 Tbsp each minced garlic and fresh ginger
1 rack of lamb, frenched
Salt and freshly ground pepper to taste
4 whole thyme sprigs, for garnish
4 scallions (including 3 inches of green), thinly sliced for garnish
Preparation
Combine the marinade ingredients in a bowl. Cut the lamb rack in half so that you have two 4-chop racks. Place the lamb in the marinade and coat well, cover and refrigerate overnight, turning once or twice. Remove from the refrigerator 30 minutes before baking. Preheat oven to 400 degrees.
Place the lamb, curved-side up, in a shallow roasting pan. Season generously with salt and pepper. Pour half the marinade over the lamb, then cook to medium-rare, about 20 minutes (basting once) or until an instant-read thermometer registers 135-140 degrees when inserted into the thickest part of the meat.
Remove the lamb to a carving board and let rest for 10 minutes. Slice the racks into chops and serve 2 per person, garnished with scallions and a sprig of thyme.
