Rack of Lamb Genghis Khan

(The Lark Restaurant, West Bloomfield)

3 Lamb Racks (8 ribs each) trimmed
1 cup Hoisin Sauce
1 cup Onions, finely chopped
2 tablespoons Garlic, minced
3 tablespoons Lemon Juice
½ cup Honey
3 tablespoons Curry Powder
1 ½ teaspoons Cayenne pepper
2 teaspoons Coleman’s Mustard Powder
2 teaspoons Black Pepper
2 tablespoons Salt
1 cup Water

Combine marinade; place in plastic bag with lamb in refrigerator for 48 hours, turning occasionally. Remove lamb from marinade
and let stand at room temperature.

Place in shallow roasting pan and roast at 450 for 15 to 25 minutes for rare lamb (120 degrees), depending on size.

Adrian Lark was kind enough to write,  and he indicated that the hoisin sauce should not be brushed on until the last 5-7 minutes of cooking to avoid a ‘burnt’ flavor.

Let rest 6 or 7 minutes before carving.  SERVES: 6


Call Julie at 703-978-6028, or e-mail julie@juliesjuice.com for info on MonaVie. We serve MonaVie, EMV Action Drinks, and RVL in Northern Virginia, Virginia Beach, Norfolk, Richmond, Fairfax, Burke, Maryland, Springfield, and Washington, D.C. We can assist you in shipping MonaVie products to other areas as well, or throughout the world, where MonaVie is provided.

During a stressful and busy day, most people do not get the recommended amount of fruits and vegetables in their diet. But just 4 ounces of MonaVie’s premier acai juice blends daily equals 13 servings of fruit which can help boost your nutrition with loads of antioxidants that help fight free radicals. Many of the fruits in MonaVie are hard to find from around the world, and work together to give you a wide variety of nutrients. We are looking for people who just want to be customers where MonaVie products can improve their own nutrition, and we are seeking other bloggers or smart business people who want to set up a small home based MonaVie business too.

Remember MonaVie products make great gifts for birthdays, Mother’s Day and Father’s Day too.

As a way to give back to the land where the acai berry comes from, MonaVie’s MORE Project helps disadvantaged children in Brazil and their families by providing them with education and safe environments for them to learn and grow. When you purchase MonaVie products, you help to support the MORE Project and poor families in Brazil.

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8 Responses to Rack of Lamb Genghis Khan

  1. Patricia Dunlop says:

    You should delete the comments that say “check it out” The Lark, alas, is long gone

  2. Rick Davis says:

    NOTE: The instructions recommend you remove the silver skin from the lamb, an unorthodox procedure, but I believe a very important enhancement to absorbtion of the marinade. (I’ve made it without removal and it isn’t as good.)

    This is a wonderful recipe I have made for years and I appreciate Julie posting it. I have an original copy from a card the Lark (which closed last year after 25 years) they gave when you ordered it there.

  3. Barb siefer says:

    I use this for chicken breast as well and it is fabulous

  4. Julie says:

    How great to hear from you, Dan. Thanks for stopping by.

  5. Dan Harris says:

    I worked at the Lark 30 years ago when I was 19yo.
    Just searched for the recipe as I’ve forgotten exactly what/how much of ingredients, and my wife has been trying new lamb dishes.
    Made a lot of Ghengis Kahn marinade over 3 years I worked there…lol
    Jim and Mary Lark are THE BEST!!!

  6. Michelle says:

    This is a wonderful recipe – and tastes just like that I’ve had at Lhe Lark – I used the marinade and glaze on a leg of lamb, and it turned out beautifully!

  7. Barry and Lynn says:

    If there is a better restaurant in Michigan let me know because I haven’t been there. The lamb is to die for, the staff is wonderful, and the owners are your best friends when you go.

  8. Julie says:

    My parents said they loved the Lark Restaurant. If you are ever in West Bloomfield in Michigan, check it out. The owners handed this recipe out after the meal as my parents were leaving.

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