Crunchy Lamb Rack With Aromatic Soy Sauce

Succulent lamb rack in authentic glaze

3 - 6

Serves

10 mins

Prep Time

45 mins

Cook Time

Recipe author

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.

Recipe courtesy of Lee Kum Kee.

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High Protein

High Iron

National Lamb Day,

Dinner,

Special Occasion & Entertaining,

Sauces,

Lamb

Ingredients

lamb rack

600g frozen Quality Mark lamb rack

3½ Tbsp Lee Kum Kee Premium Soy Sauce

50g butter

2½ Tbsp Lee Kum Kee Minced Garlic

50g breadcrumbs

2 stalks fresh rosemary

minced

a pinch of salt

marinade

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

sauce mix

1½ Tbsp Lee Kum Kee Premium Soy Sauce

10g onions

finely chopped

1 tsp Lee Kum Kee Minced Garlic

1 tsp corn starch

10g butter

60ml water

a pinch of parsley

flakes

Method

lamb

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.

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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.

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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.

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Nutrition Information per Serving (175g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

1351 kJ (323 kcal)

Protein

24.7g