This recipe marinates delicate, delicious merino shoulder racks in a sauce inspired by Philippine adobo, packed with sweet, tangy, umami savoriness. Once the racks are pulled out of the marinade, it’s simmered down with honey into a thick, sweet & sour gastrique sauce.
We recommend serving this dish with white rice and a nice green salad.
2 Merino Shoulder Racks
3/4 C Honey Wine Vinegar
1 T Tamari Soy Sauce
1 Bay Leaf
1 T Fish Sauce
8 cloves of crushed Garlic
1 t crushed Black Peppercorns
1/4 C Honey
1-2 T Neutral High Heat Oil
- Combine the vinegar, tamari, bay leaf, garlic, fish sauce & peppercorns. Pour them over the shoulder racks in a bowl or ziplock bag. Marinate the racks in the refrigerator overnight, flipping them periodically for even coverage.
- Remove the racks from the marinade, and pour the marinade through a strainer, reserving the liquid. Pat the racks dry with paper towels.
- Sear the racks in a hot, oiled skillet or frying pan over medium-high heat, at least three minutes per side.
- Reduce the heat and continue to sear the racks until they reach an internal temperature of 125 degrees on a meat thermometer.
- Remove the racks from the pan and let them rest, loosely covered with foil, for 15 minutes before optionally slicing into chops.
- While the racks are resting, pour the honey into a small saucepan and cook it over medium-low heat until it darkens. Add the reserved marinade and stir. Continue to cook, stirring, until the sauce reaches a syrup consistency.
- Serve the merino racks whole or as chops, drizzled with the gastrique.
Recipe by Kim Brauer