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Lamb with Hoisin Sauce and Chilli Garlic Sauce

  • Difficulty Level: 3
  • Serves Serves: 4
  • Preparation

    720mins

  • Cooking

    30mins

Over 60 mins Lamb Dinner Lunch Healthy Fusion

What you’ll need

Ingredients

  • Olive oil 2 tbsp
  • Rack of lamb, French trimmed 1 piece
  • Baby potatoes 150g
  • Garlic, chopped 2 cloves
  • Shallot, sliced 1 sprig
  • Fresh rosemary, finely chopped 1-2 sprg(s) Sprigs
  • Breadcrumbs 50 g
  • Italian Parsley, to garnish a pitch

Marinade

  • Lee Kum Kee Hoisin Sauce 3 tbsp
  • Lee Kum Kee Chilli Garlic Sauce 3 tbsp

Seasoning

  • Salt and Lee Kum Kee Coarse Ground Black Peppercorns A pinch

Dipping

  • Lee Kum Kee Sriracha Mayo 2 tbsp

Made with
Lee Kum Kee products

Cooking and Dipping Sauce

Hoisin Sauce
Chili Garlic Sauce

Chilli Sauce

Chilli Garlic Sauce

Spice

Coarse Ground Black Peppercorns

How to make it

  1. Mix the Hoisin Sauce with the Chilli Garlic Sauce and the olive oil.
  2. Season the rack of lamb with a good layer of salt and pepper and cover with the sauce. Marinate in the fridge for 12 hours.
  3. Cut the potatoes in half and sauté with the garlic, shallot and rosemary until browned.
  4. Coat the rack of lamb with breadcrumbs and pan-fry to brown on all sides.
  5. Place the lamb on top of the potatoes in an oven tray and cook for 15 to 20 minutes. Remove and rest the lamb for around 5 minutes. Slice the lamb into chops.
  6. Serve the potatoes with the lamb with a few drops of Sriracha Mayo for an extra kick. Garnish with some fresh parsley.

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