- 2 rack of lamb, Frenched
- 4 garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 2 tablespoons sesame seeds, toasted
- 1/2 cup beef stock
- 2 teaspoons sesame oil
- 2 teaspoons tahini
Combine the garlic, ginger, soy sauce, sugar, and sesame seeds. Rub mixture in to the lamb and refrigerate 1 to 2 hours. Afterwards, allow to come to room temperature before cooking. Meanwhile, preheat oven to 400.
Roast lamb for 10 minutes, then lower temperate to 300 and continue cooking 10-15 minutes longer until internal temperature is 145.
Remove lamb from roasting pan, cover with foil, and rest. Return the roasting pan to the stovetop and deglaze with the stock. Add in the sesame oil and tahini and boil until the mixture has thickened. Serve lamb with sesame glaze.