Tender lamb racks are covered in a tangy Chinese barbecue sauce and served with a refreshing cucumber dressing.
Ingredients
- 4 tablespoons (1/3 cup) char siu sauce (see note)
- 3 tablespoons (1/4 cup) honey
- 1/4 cup (60ml) lime juice
- 6 x 3-cutlet Frenched lamb racks
- 1 tablespoon peanut oil
- Caramel rice, to serve (see related recipe)
Cucumber dressing
- 1/2 telegraph cucumber, seeds removed, very finely chopped
- 1/4 cup (55g) caster sugar
- 1 1/2 tablespoons white wine vinegar
- 1 tablespoon lime juice
- 1 long red chilli, deseeded, finely chopped
- 1/3 cup (50g) finely chopped peanuts
Method
- Step 1Mix the char siu sauce, honey and lime juice in a large dish. Add the lamb and coat well. Cover and marinate in the fridge for at least 6 hours or overnight.
- Step 2Preheat the oven to 200°C (190°C fan-forced). For dressing, put cucumber in a sieve over a bowl, sprinkle with 1 teaspoon salt, then stand for 5 minutes. Rinse, then dry on paper towel. Dissolve sugar with 1 tablespoon water in a small pan over medium heat and stir to dissolve. Simmer for 2 minutes, then add vinegar and lime. Set aside to cool. Stir in remaining ingredients when ready to serve.
- Step 3Heat oil in a large non-stick pan over medium-high heat. Add lamb, fat-side down, and cook for 1-2 minutes each side to brown (they’ll be quite dark). Place in roasting pan, pour over marinade and roast for 15 minutes for medium-rare, or until cooked to your liking. Rest for 5 minutes, then slice into cutlets and serve with rice, pan juices and dressing.
- Low carb
- Lower gi
Nutrition
2170 kj
Energy
31g
Fat Total
12g
Saturated Fat
1g
Fibre
28g
Protein
87mg
Cholesterol
767.69mg
Sodium
30g
Carbs (sugar)
31g
Carbs (total)
All nutrition values are per serve
Notes
Char siu sauce is Chinese barbecue sauce, from Asian shops and selected supermarkets.
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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