Ingredients
1 Opal Valley® Frenched Rack of Lamb, fresh or frozen, thawed in refrigerator overnight if frozen
2 tbsp butter, softened
1/2 cup miso paste (preferably white)
1 tbsp fresh ginger, minced
1 tbsp fresh garlic, minced
1 tbsp rice vinegar
2 tbsp honey
1 tsp freshly ground black pepper
2 scallions (spring onions) finely sliced
1 tsp sesame seeds, toasted (optional)
Directions
- Preheat oven to 375ºF (190ºC)
- In a medium bowl, combine butter, miso, ginger, garlic, rice vinegar and honey. Stir together to make a paste
- Massage paste onto rack of lamb using your hands and place skin side up in an oven proof dish. Sprinkle with pepper and roast for 15 minutes
- After 15 minutes, cover loosely with foil and continue to cook for an additional 15-20 minutes or until the lamb reaches an internal temperature of 140ºF (60ºC) for medium doneness
- Remove from oven and allow it to sit for 10 minutes before slicing
- Top with scallions and sesame seeds (optional) and serve
