Spring Rack of Lamb with Roasted Asparagus

  • Servings: 4
  • Rating:


  • 1 (2-1/2 lb.) lamb rib roast or
  • 2 (1-1/4 lb. each) lamb rib roasts, trimmed
  • 1/4 cup Kikkoman Soy Sauce
  • 3 tablespoons peach jam or preserves
  • 1 clove garlic, pressed
  • 1/2 teaspoon dried thyme, crumbled
  • Roasted Asparagus (recipe below)


Place lamb, trimmed side up, on rack in shallow foil-lined roasting pan. Roast in 325ºF. oven 35 minutes.

Meanwhile, blend soy sauce, jam, garlic and thyme.

Drain off excess fat from roasting pan. Brush lamb thoroughly with soy sauce mixture. Return to oven and roast 25 minutes longer, or until meat thermometer inserted into thickest part registers 160º, for medium doneness, brushing lamb with soy sauce mixture every 10 minutes.

Remove lamb to serving platter; let stand 10 minutes before carving. Serve with Roasted Asparagus.

Roasted Asparagus: Combine 2 Tbsp. each Kikkoman Less Sodium Soy Sauce and vegetable oil, 1/2 teaspoon grated fresh lemon peel, 1/4 teaspoon garlic powder in small baking pan. Add 1 pound fresh asparagus, trimmed; toss to coat all pieces well. Cook in same oven with lamb during last 20 to 25 minutes of roasting time, or until asparagus is tender, stirring occasionally; keep warm.