This Asian-inspired BBQ lamb rack recipe is a great way to brighten up your winter menu. Served with a zesty sauce, this dish is one to impress.
- Serves4
- Cook time40 minutes
- Prep time15 minutes, + marinating & 10 mins resting time
Ingredients
- 1 tbs oyster sauce
- 2 tsp vegetable oil
- 1 Coles Australian Lamb Rack Roast
- 1/4 cup (50g) arborio rice
- 1/3 cup (80ml) lime juice
- 1/4 cup (60ml) fish sauce
- 1 tbs caster sugar
- 2 garlic cloves, finely chopped
- 2 birdseye chillies, thinly sliced (optional)
- 4 cups (320g) shredded green cabbage
- 1/2 red onion, very thinly sliced
- 3/4 cup mint leaves
Nutritional information
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
In a small bowl, whisk the oyster sauce and oil until combined. Place lamb in a baking dish. Brush the oil mixture all over the lamb and set aside at room temperature until required.Step 2
Prepare a covered barbecue for indirect cooking. For a gas barbecue, heat all burners to high heat. Before cooking lamb, turn off half the burners. Pat lamb dry with paper towel. Season with salt. Place lamb, fat-side down, over lit side of barbecue. Cook, rotating as needed to prevent flare-ups, for 3 mins or until lightly charred. Turn and cook, rotating as needed, for a further 3 mins. Transfer lamb to unlit side of barbecue and close the hood. Cook for 25-30 mins or until internal temperature is 54°C for medium-rare doneness or until cooked to your liking. Transfer to a board and set aside for 10 mins to rest.Step 3
While the lamb is cooking, place rice in a frying pan over medium heat. Cook, tossing frequently, for 20 mins or until the rice is golden brown and aromatic. Transfer to a spice grinder or mortar and pestle and grind to a fine powder.Step 4
In a small bowl, whisk lime juice, fish sauce, sugar, garlic and chilli, if using, until the sugar dissolves.
In a small bowl, whisk the oyster sauce and oil until combined. Place lamb in a baking dish. Brush the oil mixture all over the lamb and set aside at room temperature until required.
Step 5
Arrange the cabbage, carrot, onion and mint on a serving platter. Top with the lamb. Drizzle with dressing and sprinkle with rice powder to serve.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: If you've got glutinous rice, you can use that in place of arborio rice.
Curtis Stone's BBQ lamb racks with lime-garlic sauce
- Serves4
- Cook time40 minutes
- Prep time15 minutes, + marinating & 10 mins resting time
Ingredients
- 1 tbs oyster sauce
- 2 tsp vegetable oil
- 1 Coles Australian Lamb Rack Roast
- 1/4 cup (50g) arborio rice
- 1/3 cup (80ml) lime juice
- 1/4 cup (60ml) fish sauce
- 1 tbs caster sugar
- 2 garlic cloves, finely chopped
- 2 birdseye chillies, thinly sliced (optional)
- 4 cups (320g) shredded green cabbage
- 1/2 red onion, very thinly sliced
- 3/4 cup mint leaves
Description
This Asian-inspired BBQ lamb rack recipe is a great way to brighten up your winter menu. Served with a zesty sauce, this dish is one to impress.
Method
Step 1
In a small bowl, whisk the oyster sauce and oil until combined. Place lamb in a baking dish. Brush the oil mixture all over the lamb and set aside at room temperature until required.Step 2
Prepare a covered barbecue for indirect cooking. For a gas barbecue, heat all burners to high heat. Before cooking lamb, turn off half the burners. Pat lamb dry with paper towel. Season with salt. Place lamb, fat-side down, over lit side of barbecue. Cook, rotating as needed to prevent flare-ups, for 3 mins or until lightly charred. Turn and cook, rotating as needed, for a further 3 mins. Transfer lamb to unlit side of barbecue and close the hood. Cook for 25-30 mins or until internal temperature is 54°C for medium-rare doneness or until cooked to your liking. Transfer to a board and set aside for 10 mins to rest.Step 3
While the lamb is cooking, place rice in a frying pan over medium heat. Cook, tossing frequently, for 20 mins or until the rice is golden brown and aromatic. Transfer to a spice grinder or mortar and pestle and grind to a fine powder.Step 4
In a small bowl, whisk lime juice, fish sauce, sugar, garlic and chilli, if using, until the sugar dissolves.
In a small bowl, whisk the oyster sauce and oil until combined. Place lamb in a baking dish. Brush the oil mixture all over the lamb and set aside at room temperature until required.
Step 5
Arrange the cabbage, carrot, onion and mint on a serving platter. Top with the lamb. Drizzle with dressing and sprinkle with rice powder to serve.