Kylie Kwong's glossy honey and soy lacquered lamb racks benefit from an overnight stay in a marinade. The resulting roast gains complexity but retains its wonderful lamb flavour. This is a dish that Kylie Kwong presented at an Australia Day lunch that Kwong, Neil Perry and I gave in New York in 2002.
6 lamb racks (each with 6 cutlets)
1/2 cup honey
1/3 cup Chinese light soy
3/4 cup minced fresh ginger
30 garlic cloves
2/3 cup white sugar
3 cups Lee Cheung Woo Chinese barbecue sauce
3 cups Lee Kum Kee char siu sauce
3 tsp sesame oil
1 tbsp Chinese five-spice powder
Make a marinade with 1/2 cup honey, 1/3 cup Chinese light soy, 3/4 cup minced fresh ginger, 30 garlic cloves, finely diced, 2/3 cup white sugar, 2/3 cup black vinegar, 3 cups shao hsing wine (Chinese cooking wine), 3 cups Lee Cheung Woo Chinese barbecue sauce, 3 cups Lee Kum Kee char siu sauce, 3 tsp sesame oil and 1 tbsp Chinese five-spice powder.
Combine 6 lamb racks (each with 6 cutlets) with marinade ingredients in a large bowl, cover and marinate in refrigerator overnight.
Preheat oven to 240C, roast lamb cutlets for 5 minutes. Baste with generous amounts of the marinade, bake a further 8-10 minutes, or until medium-rare.
Remove lamb from oven tray and rest for 10 minutes in a warm place. Glaze racks with a half-half mixture of honey and soy and serve.
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