Mango Ginger Rack of Lamb
Photo courtesy of Lynne Posedale

2007 Lambtown Cook-off Winning Recipe:


MANGO GINGER RACK OF LAMB

  • RACK OF LAMB 3-5 LBS

    (MARINADE)

  • 32 OZ PINEAPPLE JUICE
  • 24 OZ MANGO JUICE
  • ½ CUP BROWN SUGAR
  • ¼ CUP HONEY
  • ¼ CUP WORCHESTSHIRE SAUCE
  • ¾ CUP SOY SAUCE
  • 1/4 RED ONION CHOPPED
  • 2 TABLESPOONS GROUND GINGER ROOT
  • 1 TABLESPOONS GARLIC POWDER
  • 1 TEASPOON PEPPER

    (MIX ALL INGREDIENTS)
    ADD MARINADE TO LAMB AND REFRIGERATE OVERNIGHT
    TAKE OUT OF MARINADE AND BBQ LAMB UNTIL IT REACHES AN INTERNAL TEMPERATURE OF 140 DEGREES.
    LET REST 15 MINUTES BEFORE SERVING.

    RECIPE COURTESY OF STEVE DORNBACK

    Steve Dornback