Nutrition Information
Per Serve
Energy: 2102kJ/503 Cals (24%)
Protein: 33g (66%)
Fat: 30g (43%)
Sat fat: 12g (50%)
Carb: 23g (7%)
Sugar: 12g (13%)
Fibre: 7g (23%)
Sodium: 1893mg (95%)
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.
4
15m
Note: + marinating & 10 mins resting time
40m
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.
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.
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.
In a small bowl, whisk lime juice, fish sauce, sugar, garlic and chilli, if using, until the sugar dissolves.
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.
Energy: 2102kJ/503 Cals (24%)
Protein: 33g (66%)
Fat: 30g (43%)
Sat fat: 12g (50%)
Carb: 23g (7%)
Sugar: 12g (13%)
Fibre: 7g (23%)
Sodium: 1893mg (95%)
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
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