Roland Lim, Spice N’ Pans
Asian Spiced Roasted Lamb Rack
Surprise your loved ones with this recipe during Christmas.
1kg Australian lamb rack
2 stalks lemongrass, use only the stem
10g young ginger
5 cloves garlic
A handful of kaffir lime leaves, spine removed
90g palm sugar
½ tsp chilli flakes, alternatively use chilli powder
1 tbsp turmeric powder
1 tsp coriander seed powder
1 tbsp salt
125ml kicap manis
Salt, to taste
Score the fats 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 marinade over the lamb rack, ensuring meat is well covered.
Leave the lamb rack to marinate in the fridge for at least 4 hours before cooking. Remove lamb rack from the fridge at least one hour prior to roasting to ensure that the lamb rack is at room temperature to achieve even cooking.
Preheat the oven to 220 degrees Celcius 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 degrees Celcius, depending on your desired doneness of the lamb rack.
Remove the dish from the oven when done and cover the lamb rack with an aluminum foil to let it rest for 10 minutes. This will help ensure the lamb rack remains juicy when you cut it up.