Crunchy lamb rack with aromatic soy sauce
Succulent lamb rack in authentic Chinese glaze
Serves
3 - 6
Prep Time
10 mins
Cook Time
45 mins
This recipe elevates the traditional lamb rack with a luxurious soy glaze and herb crust, creating a delightful interplay of textures. Perfect for an important occasion or a sophisticated dinner, this dish promises a rich, aromatic taste and visually appealing presentation.
Recipe courtesy of Lee Kum Kee.
This recipe elevates the traditional lamb rack with a luxurious soy glaze and herb crust, creating a delightful interplay of textures. Perfect for an important occasion or a sophisticated dinner, this dish promises a rich, aromatic taste and visually appealing presentation.
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600g frozen Quality Mark lamb racks
3½ Tbsp Lee Kum Kee Premium Soy Sauce
50g butter
2½ Tbsp Lee Kum Kee Minced Garlic
50g breadcrumbs
2 stalks fresh rosemary
minceda pinch of salt
3 Tbsp Lee Kum Kee Panda Brand Oyster Sauce
1 Tbsp Lee Kum Kee Premium Soy Sauce
1 Tbsp water
1 tsp coarsely ground black pepper
1½ Tbsp Lee Kum Kee Premium Soy Sauce
10g onions
finely chopped1 tsp Lee Kum Kee Minced Garlic
1 tsp corn starch
10g butter
60ml water
a pinch of parsley
flakes
Method
Defrost lamb rack with the bone-side up. Tie tightly with butcher’s twine to compact the roast and keep its shape. Marinate for 30 mins.
Sear all sides of lamb rack until browned. Place on a roasting pan. Coat evenly with 3 Tbsp of Lee Kum Kee Premium Soy Sauce. Roast for 20 mins in a 180°C preheated oven.
Melt butter. Add minced garlic, breadcrumbs, rosemary and a pinch of salt. Stir-fry together to make the herb-crust.
Brush the remaining Lee Kum Kee Premium Soy Sauce evenly over the lamb rack. Pat on herb crust, then roast in the oven until light golden.
Heat the sauce mix and stir well. Serve lamb rack with the sauce.
Nutrition Information per Serving (175g)
This nutrition analysis is based on 6 serves and is for the crunchy lamb rack only. The marinade in this recipe will be contributing to the total sodium content.
