Ingredients
- Two 750 g 1½-lb racks of lamb, trimmed of excess fat
- 2 Tbsp groundnut oil
- 120 ml homemade or store-bought chicken stock
- 1 Tbsp fresh or 3 Tbsp dried mint leaves
- A pinch of salt and freshly ground black pepper
- MARINADE
- 2 tsp freshly ground black pepper
- 2 Tbsp roasted sesame seeds
- 1½ Tbsp sugar
- 2 Tbsp Dijon mustard
- 1 Tbsp Lee Kum Kee Premium Light Soy Sauce
- 2 Tbsp Lee Kum Kee Premium Dark Soy Sauce
- 2 Tbsp Lee Kum Kee Hoisin Sauce
- 2 Tbsp garlic finely chopped
- 1 Tbsp coarse sea salt
- SAUCE MIX
- 2 tsp Lee Kum Kee Pure Sesame Oil
- 2 tsp sesame paste or peanut butter or hazelnut paste
- 2 Tbsp butter
Instructions
- Season each rack of lamb with salt and pepper. Now brown each rack of lamb in a non-stick pan with groundnut oil for 5-8 minutes, turning frequently. Allow the lamb to cool thoroughly.
- Mix the marinade ingredients in a small bowl and rub the mixture on the racks with a rubber spatula. Marinate for 1 hour.
- Preheat the oven to 230°C. Place the lamb racks in a roasting pan. Moisten the fresh or dry mint leaves with some water and scatter them over the lamb racks. Reduce the heat to 180°C, cover the lamb racks with foil, and roast for 30 minutes. Remove the foil for the last 5 minutes if you want a more browned and crisp look.
- Remove the lamb to a cutting board and allow the racks to rest for 20 minutes.
- Skim off the fat from the roasting pan, add the chicken stock, and deglaze over a burner, scraping to remove the flavourful bits. Add sauce mix and stir thoroughly.
- Carve the lamb racks, arrange them on a serving platter, and serve with the sauce.
Notes
Sage leaves can be a substitute for the mint (however, mint is the perfect traditional English touch to the lamb).
Resting the roast is very important for the juices to retract into the meat, keeping it moist.
Once the marinade is on the lamb, relax and have a glass of champagne!
Serving Suggestion
Serve this lamb with roast potatoes and a green salad.