LAMB RACKS



Hoisin Glazed Lamb Racks












A dark, fragrant & flavourful marinade to jazz up your lamb racks. Great for mid week dinner or on the bbq for a quick weekend lunch! 



Prep Time: 5
Cook Time: 30 mins
Difficulty: Easy
Serves: 4


INGREDIENTS:


  •  4 x mini lamb racks (250g each portion)

Marinade:
  • 4 x Tbs Hoisin Sauce
  • 2 x cloves garlic, crushed/minced
  • 2 x tsp rice wine vinegar 
  • 2 x tsp honey 
  • 2 x tsp cumin powder
  • 2 x tsp chilli flakes (optional) 
  • To finish cracked pepper & sea salt flakes 
Serve with: steamed white rice 
Garnishes: spring onions, coriander, chilli



STEPS:


  1. Preheat oven to 200 degrees Celsius.
  2. Mix marinade in bowl until evenly incorporated. Score the fat on the lamb racks then brush with marinade. 
  3. Bake in oven for 15 mins, then reduce to 180 and cook for further 15 mins or cooked to your liking (should be medium). 
  4. Let it rest for 5 mins before slicing to serve. 
  5. Enjoy!  



LisaDiepCooks Notes:


  • To French or not to French - I actually prefer my lamb racks unfrenched! 
  • If you have time marinade overnight. 
  • Recipe also works on bbq! Just be careful not to cook on too high heat otherwise the marinade will burn. 
  • Don’t have lamb racks? Use chops or cutlets instead! 





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