Ingredients
1 med sized Rack of Lamb
2 tbs Molasses
1 tbs Balsamic Vinegar
1 tsp Olive Oil
1/4 cup Macadamia Nuts (chopped)
1 20oz Package Udon Noodles
1/2 tsp Sage
1 tbs Rice Wine Vinegar
1 tbs Sake
Salt and Pepper
Preparation
Rack of Lamb Heat skillet over high heat with Olive Oil. Salt and Pepper Lamb to taste. Sear Lamb about 1 min each side, Lamb should be medium rare, reduce heat and continue to cook to taste if needed. In a separate bowl blend molasses and balsamic vinegar. Baste Rack of Lamb with this mixture and then crust with chopped macadamia nuts. Udon Heat water to a boil in medium saucepan. Add Udon noodles and cook until soft and well done. Drain Udon and return to pan, toss with sage rice wine vinegar and sake.
Cut Rack of Lamb into desired portions and serve on bed of Udon noodles.
