Lamb Rack (4 pcs)
Yakiniku Sauce (Garlic) 1 tbsp
Garlic Salt and Black Pepper a pinch
Red wine 125ml
Lemon Juice 1 tsp
Honey 2 tsp
Marinade lamb rack with seasoning for 15 minutes.
Pan-fry lamb rack over medium-high heat until golden.
Saute shallot with diced pitted prune, add prune juice and red wine until the alcohol evaporated. Pour lemon juice and honey, stir well. Then pour over lamb rack. Ready to serve.