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Crunchy Lamb Rack With Aromatic Soy Sauce

  • Difficulty Level: 3
  • Serves Serves: 6
  • Preparation

    10mins

  • Cooking

    45mins

Easy Recipes Less Than 60 mins Lamb Vegetable Lunch Dinner Healthy Chinese Food Asian Food Fusion

What You Will Need

Ingredients

  • 600g Frozen lamb rack
  • 3½ tbsp Lee Kum Kee Premium Soy Sauce
  • 50g Butter
  • 2½ tbsp Lee Kum Kee Minced Garlic
  • 50g Breadcrumbs
  • 2 stalks Rosemary (minced)
  • A pinch of salt

Marinade

  • 3 tbsp Lee Kum Kee Panda Brand Oyster Sauce
  • 1 tbsp Lee Kum Kee Premium Soy Sauce
  • 1 tbsp Water
  • 1 tsp Coarse ground black pepper

Sauce Mix

  • 1½ tbsp Lee Kum Kee Premium Soy Sauce
  • 10g Onion (finely chopped)
  • 1 tsp Lee Kum Kee Minced Garlic
  • 1 tsp Corn starch
  • 10g Butter
  • 60ml Water
  • A pinch of parsley flakes

Made with
Lee Kum Kee products

Premium Soy Sauce 500 ml naturally brewed icon

Soy Sauce

Premium Soy Sauce
Minced Garlic 213g

Cooking and Dipping Sauces

Minced Garlic
Panda Brand Oyster Sauce 510g

Oyster Sauce

Panda Brand Oyster Sauce

How to make it

  1. Defrost lamb rack with the bone-side up. Tie tightly with butcher’s twine to compact the roast and keep its shape. Marinate for 30 mins.
  2. Sear all sides of lamb rack until browned. Place on a roasting pan. Coat evenly with 3 tbsp of Lee Kum Kee Premium Soy Sauce. Roast for 20 mins in a 180°C preheated oven.
  3. Melt butter. Add minced garlic, breadcrumbs, rosemary and a pinch of salt. Stir-fry together to make the herb-crust.
  4. Brush the remaining Lee Kum Kee Premium Soy Sauce evenly over the lamb rack. Pat on herb crust, then roast in the oven until light golden. Heat the sauce mix and stir well. Serve lamb rack with the sauce.