Cedar Planked Asian Rack Of Lamb

• Marinade
• 2 tablespoons soy sauce
• 2 tablespoons sherry wine
• 2 tablespoons orange juice
• 1 teaspoon orange zest, finely chopped
• 1 teaspoon ginger, finely chopped
• 1/2 teaspoon red chili pepper flakes, crushed
• 1/2 teaspoon sesame oil
• Rack of Lamb
• cedar plank, soaked overnight
• 4 lamb racks
• Garnish
• 1/2 cup peanuts, coarsely chopped
• 2 -3 green onions, chopped

1. Whisk together ingredients and divide into 2 portions. Lightly season lamb with salt. Coat racks with one portion of marinade and set aside the other for the second batch.
2. Cover lamb and chill 2 hours or overnight.
3. Place lamb racks on cedar plank in pairs, facing one another, so the ribs interlock. Cook for 15 - 20 minutes or until lamb registers 125 degrees on meat thermometer.
4. Remove from grill and tent loosely with foil for 5 - 10 minutes. Slice into chops and serve garnished with chopped peanuts and green onions.

marinade, soy sauce, sherry wine, orange juice, orange zest, ginger, red chili pepper, sesame oil, cedar plank, lamb racks, peanuts, green onions

Taken from www.food.com/recipe/cedar-planked-asian-rack-of-lamb-214585 (may not work)