Rack of Lamb Provencal with Premium Soy Sauce
What You Will Need
Ingredients
- Frozen lamb rack 600 g
- Breadcrumbs 50 g
- Butter 50 g
- Lee Kum Kee Minced Garlic 2 ½ Tbsp
- Rosemary 2 stalks (minced)
- Lee Kum Kee Premium Soy Sauce 3 ½ Tbsp
Marinade
- Lee Kum Kee Premium Oyster Sauce 3 Tbsp.
- Lee Kum Kee Premium Soy Sauce 1 Tbsp.
- Water 1 Tbsp.
- Lee Kum Kee Coarse Ground Black Peppercorns 1 tsp.
Sauce Mix
- Lee Kum Kee Premium Soy Sauce ½ Tbsp.
- Onion 10 g (finely chopped)
- Lee Kum Kee Minced Garlic 1 tsp.
- Corn starch 1 tsp.
- Butter 10 g
- Water 60 mL
- Parsley flakes pinch
Made with
Lee Kum Kee products
How to make it
-
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 minutes.
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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 minutes in a 180°C preheated oven.
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Melt butter. Add minced garlic, breadcrumbs, rosemary, and dash of salt. Sauté together to make the herb-crust.
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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.
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