Where To Buy
Wondering where to buy authentic Australian beef and lamb?
Find our logo at a retailer near you!
Find Out More
Roland Lim, Spice N’ Pans Asian Spiced Roasted Lamb Rack
- Prep time 40Min
- Cook time 25Min
- Technique Roast
- Meat Lamb
- Cut Rack
- Serves 4
Surprise your loved ones with this recipe during Christmas.
Ingredients
-
1 kg Australian lamb rack
Marinade:
-
2 stalks of lemongrass, use only the stem
-
10 g young ginger
-
5 cloves of garlic
-
5 shallots
-
A handful of kaffir lime leaves, spine removed
-
90 g palm sugar
-
½ tsp chilli flakes, alternatively use chilli powder
-
1 tbsp turmeric powder
-
1 tsp coriander seed powder
-
1 tbsp salt
-
125 ml kicap manis
-
65 ml water
Sides:
-
Baby potatoes
-
Cherry tomatoes
-
Zucchini
-
Cooking oil
-
Salt, to taste
Method
-
Score the fat on the lamb rack and tear the membrane off.
-
Prepare the marinade. Blend all the seasonings in a blender till you achieve a smooth paste.
-
Apply the marinade over the lamb rack, ensuring the meat is well covered.
-
Leave the lamb rack to marinate in the fridge for at least 4 hours before cooking. Remove the lamb rack from the fridge at least one hour before roasting to ensure that the lamb rack is at room temperature to achieve even cooking.
-
Preheat the oven to 220°C for at least 20 to 30 minutes before roasting the lamb rack.
-
Drizzle some cooking oil over the baby potatoes, asparagus and cherry tomatoes. Salt them lightly and mix well.
-
Prepare the sides. Place baby potatoes, zucchini and cherry tomatoes, followed by the lamb rack, on a roasting tray. Drizzle cooking oil and a handful of salt over the vegetables.
-
Roast the dish for 15 minutes at 220°C, depending on your desired doneness of the lamb rack.
-
Remove the dish from the oven when done and cover the lamb rack with aluminium foil to let it rest for 10 minutes. This will help ensure the lamb rack remains juicy when you cut it up.
-
Plate and serve.
