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