2 racks of lamb (well-trimmed)
2 medium red onions (cut through root ends into thick wedges)
½ cup sweet & sour sauce
¼ cup frozen orange juice concentrate
1 ½ Tbs fresh ginger (minced and peeled)
1 Tbs chili-garlic sauce
¾ tsp Chinese five-spice powder (or ground aniseed)
Preheat oven to 230°C. Brush large rimmed baking sheet with olive oil. Place lamb racks in centre of baking sheet. Arrange onion wedges around lamb.
Brush lamb and onion wedges with olive oil. Whisk sweet and sour sauce, orange juice concentrate, minced ginger, chili-garlic sauce, and Chinese five-spice powder in small bowl to blend. Brush orange glaze generously over lamb and onion wedges; sprinkle with salt and generous amount of pepper.
Roast until thermometer inserted into lamb registers 60°C for medium-rare, about 25 minutes. Transfer lamb racks to plate. Continue roasting onion wedges until tender, about 5 minutes longer. Divide onion wedges among plates. Cut lamb racks into chops; place lamb atop onion wedges and serve.
Cooks in: 45 minutes
Pairs well with Survivor Pinotage.