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Chinese roasted lamb racks

STEVE MANFREDI

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Chinese roasted lamb racks
Chinese roasted lamb racksNatalie Boog

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.

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Ingredients

  • 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

Method

  1. 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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