Rack of Lamb Provencal with Premium Soy Sauce
Lee Kum Kee

Rack of Lamb Provencal with Premium Soy Sauce

Serves 6
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If you love lamb then this recipe is perfect for you to try. With crispy fragrant skin and wonderfully succulent meat, brushed to finish with Lee Kum Kee Gluten-free Panda Brand Oyster Sauce providing a shiny glaze coating.

Ingredients

1.3 lb frozen lamb rack
57g  butter
57g  breadcrumbs

Marinade

1 Tbsp water
1 tsp coarse-ground black pepper

Seasoning

2½ Tbsp minced garlic
2 sprigs rosemary (minced)
dash of salt

Sauce Mix

59ml water
9g  onion (finely chopped)
9g butter
1 tsp minced Garlic
1 tsp cornstarch
pinch of parsley flakes

Method

1 Defrost lamb rack, bone side up. Tie tightly with butcher’s twine to bind roast and keep its shape. Marinate for 30 minutes.
2 Pan sear all sides of lamb until browned. Place on roasting pan. Baste evenly with 3 Tbsp. Lee Kum Kee Premium Light Soy Sauce Sauce. Roast 20 minutes in a 177°C preheated oven.
3 Melt butter. Add Minced Garlic, breadcrumbs, rosemary, and dash salt. Sauté together to make herb crust.
4 Brush the remaining ½ Tbsp. Lee Kum Kee Gluten free Panda Brand Oyster Sauce evenly over lamb. Pat on herb crust, then roast in the oven until lightly golden. Mix the sauce mix ingredients together and heat it up. Serve lamb rack with sauce.
PREP TIME: 30 MINS | COOK TIME: 30 MINS
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