by CHOWTIME

Serves Three to Four

Ginger Sauce

• 1/2 cup onion (chopped)
• 1/4 cup ginger (peeled and minced)
• 2 scallions or green onions (minced)
• 1 bulb roasted garlic
• 1/2 cup rice wine vinegar
• 1/2 cup soya sauce
• olive oil

Procedure

Heat some olive oil in a skillet and add onions, cook until transluscent. Add ginger and continue to saute for about 1-2 minutes until fragrant. Squeeze the oven roasted garlic into the pan and saute until heated. Remove from heat and combine ingredients with the rice wine vinegar and soya.

To roast garlic, cut off the top of the bulb. Remove the loose outer skin, but leave cloves intact. Place cut side down on aluminum foil and drizzle with olive oil. Wrap the garlic and roast in 375F oven for about 15 minutes to 30 minutes or until soft. Time may vary depending on the size of the garlic. Roasted garlic will be soft.

Rack of Lamb

• 1 rack of lamb
• 1/2 cup of dijon, grain or regular mustard
• 1/2 tbsp melted butter
• 1-2 fresh sprigs of rosemary (chopped)
• 1 cup panko (Japanese bread crumbs)
• salt and pepper to taste

Procedure

Mix mustard, rosemary and melted butter in a dish. Spread this mixture over the lamb. Sprinkle with salt and pepper to taste. Roll the lamb in the panko until coated. Roast in a 425F oven for about 25 minutes (medium rare). Rest the lamb for about 10 minutes, then slice into pieces. Arrange a bed of ripini or other fresh greens on a serving platter, place the lamb on top. Spoon on some of the the ginger sauce, garnish with fresh springs of rosemary and serve. Serve with ginger sauce on the side for dipping.