This recipe was featured as part of the Philippine Dairy Inquirer’s Adobo Corner, a series of innovative Adobo recipes by different chefs. Inspired by my visit to Baguio where I tasted a Goat Adobo, and buoyed by my everlasting love of bacon, this is a definite hit for dinner, especially when you have guests over.

Ingredients (serves 3 to 4)

1 whole rack of lamb, frenched
2 strips of honey-cured bacon, chopped into small pieces
2 shallots, minced
½ tsp dried rosemary
1 tbsp whole black peppercorns
1 bay leaf
1 tbsp flour
¼ c mirin
½ c sukang Iloko
¼ c water or chicken stock
2 tbsp olive oil
Salt and pepper to taste

Directions

  1. Season lamb with salt and pepper. In a hot pan with olive oil, sear the lamb on both sides until golden brown, about 2-3 minutes per side. Finish the lamb in a 200ºC oven for 12-14 minutes for medium rare.
  2. In the same pan, sauté bacon and shallots until golden. Add in peppercorns, rosemary and bay leaf and cook until fragrant.
  3. Add in flour. Stir and cook until flour is brown. Pour in mirin and vinegar. Let stand to boil for a minute. Add in chicken stock and stir to remove lumps.
  4. Let sauce simmer for 10 minutes. Serve the lamb with the adobo sauce and garlic rice.