- Combine ingredients for red wine teriyaki reduction in a saucepan over low heat. Bring to a simmer and cook until reduced by half and thickened, about 15 minutes. Transfer to a small bowl and cool to room temperature.
- Preheat oven to 425ºF. Place rack of lamb on a foil-lined baking sheet, fat-side up, and blot excess moisture with paper towel. Score fat with a sharp knife diagonally without cutting through to meat. Stir together butter, mustard, garlic, thyme, rosemary, salt and pepper.
- Spread butter herb mixture on lamb chops. Allow lamb to sit at room temperature for 30 minutes. Cover exposed bones with aluminum foil if desired to prevent burning.
- Roast for 25 minutes or until internal temperature reaches 135ºF for medium rare. Rest lamb at room temperature covered with foil for 10 minutes before slicing. Serve warm, drizzled with red wine teriyaki reduction.
Teriyaki Red Wine Rack of Lamb
Yield
4
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
1 hour, 25 minutes
kikkoman products used:
ingredients
1 pound rack of lamb, frenched
4 tablespoons softened unsalted butter
2 teaspoons grainy mustard
1 tablespoon minced garlic
1 tablespoon thyme leaves
1 teaspoon chopped rosemary
½ teaspoon salt
½ teaspoon cracked pepper
For Red Wine Teriyaki Reduction
1 tablespoon unsalted butter
½ cup red wine (Merlot, Zinfandel, Cabernet)
⅓ cup low sodium beef stock
2 tablespoons Kikkoman® Teriyaki Marinade & Sauce
¼ teaspoon black pepper
1 sprig thyme
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
