1 8-rib rack of lamb
salt and pepper
1 bunch of green beans, blanched or steamed
1 teaspoon grated ginger
1 teaspoon minced garlic
1/4 cup Japanese soy sauce
1 teaspoon black bean sauce
1 teaspoon corn flour
2 tablespoons rice wine vinegar
* Preheat oven to 350F.
* Make the sauce: Combine all ingredients for the sauce in a small saucepan. Bring to a boil and simmer until sauce thickens. Set aside.
* Season lamb rack with salt and pepper. Place lamb rack on a parchment lined baking tray or pan. Bake in the oven for about 15 minutes, then cover loosely with an aluminum foil and bake for another 10 minutes (for medium rare).Bake longer if you want it well done. Remove from the oven and let stand for 5 minutes with the cover on before slicing. Slice the rack into single chops.
* Arrange lamb chops on a platter in a circular position and place green beans in the middle. Cover chops and green beans with the Mongolian sauce all over. Serve while hot! Enjoy!