- Season lamb lightly with salt and pepper and place in a large zip top bag. Pour in the tamari and mirin, then add garlic and ginger. Squeeze the air out of the bag so the liquid covers the meat and marinate for 30 to 60 minutes in the refrigerator.
- While lamb is marinating, prepare the panko crust. Place bread crumbs in a food processor with the chili oil, spices and a pinch of salt. Pulse 2 to 3 times to distribute the oil evenly and lightly crush the bread crumbs (pulse until bread crumbs are a light orange-red color – don’t process too finely). Set aside on a flat tray.
- Heat a large skillet over medium heat. Remove the lamb from the marinade and pat dry. Add a drizzle of cooking oil to the pan and sear the lamb on both sides until deep brown (the mirin can cause it to burn in spots so watch the heat of the pan).
- Preheat the oven to 375°F.
- Let the lamb rack rest and cool for 7 to 10 minutes, then spread the mayonnaise evenly over all sides. Place the rack bone-side-up on the tray with the panko mixture, press bread crumbs firmly into the lamb to make it adhere to the mayonnaise and coat the lamb evenly.
- Place bone-side-down on a baking sheet and place in the oven. Cook until lamb reaches 125°F on a meat thermometer for rare, 135°F for medium-rare; let rest for 5 to 7 minutes.
- While lamb is resting, arrange steamed rice, charred cabbage wedge and blistered sugar snap peas on a plate. Slice lamb into 2 bone chop portions and plate on top. Garnish with chili threads if desired and serve immediately.
Recipe created in partnership with Chef Adrienne Cheatham