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Recipe Rack of Lamb Provencal with Premium Soy Sauce

Rack of Lamb Provencal with LKK's Premium Soy Sauce

  • Difficulty Level: 5
  • Serves Serves: 6
  • Preparation

    30mins

  • Cooking

    30mins

Holiday Fusion Lamb Dinner Lunch Less Than 60 mins

What You Will Need

Ingredients

  • 600 g frozen lamb rack
  • 60 g butter
  • 60 g breadcrumbs

Marinade

  • 3 Tbsp. LKK's Premium Oyster Flavored Sauce
  • 1 Tbsp. LKK's Premium Soy Sauce
  • 1 Tbsp. water
  • 1 tsp. coarse-ground black pepper

Seasoning

  • 3 ½ Tbsp. LKK's Premium Soy Sauce
  • 2 ½ Tbsp. Lee Kum Kee Minced Garlic
  • 2 sprigs rosemary (minced)
  • dash of salt

Sauce Mix

  • 1 ½ Tbsp. LKK's Premium Soy Sauce
  • ⅓ oz. onion (finely chopped)
  • 1 tsp. Lee Kum Kee Minced Garlic
  • 1 tsp. cornstarch
  • ⅓ oz. butter
  • 2 oz. water
  • pinch of parsley flakes

Made with
Lee Kum Kee products

Minced Garlic 326g

Other Sauces

Minced Garlic
LKK's Premium Oyster Flavoured Sauce 510g

Oyster Flavored Sauce

LKK's Premium Oyster Flavoured Sauce
LKK’s Premium Soy Sauce 150ml

Soy Sauce

LKK's Premium Soy Sauce

How to make it

  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. LKK's Premium Soy Sauce. Roast 20 minutes in 177°C preheated oven.
  3. Melt butter. Add Lee Kum Kee Minced Garlic, breadcrumbs, rosemary, and dash salt. Sauté together to make herb crust.
  4. Brush the remaining ½ Tbsp. LKK's Premium Soy Sauce evenly over lamb. Pat on herb crust, then roast in oven until light golden. Mix the sauce mix ingredients together and heat it up. Serve lamb rack with sauce.

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