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BBQ lamb racks with lime-garlic sauce

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With its South-East Asian inspired flavours, this BBQ Lamb Racks with Lime-Garlic Sauce recipe takes tastebuds on a holiday.

  • Serves4
  • Cook time40 minutes
  • Prep time15 minutes, + marinating & 10 mins resting time


  • 1 tbs oyster sauce
  • 2 tsp vegetable oil
  • 1 Coles Australian Lamb Rack Roast
  • ¼ cup (50g) arborio rice or glutinous rice
  • ⅓ cup (80ml) lime juice
  • ¼ 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 carrot, peeled, cut into long matchsticks
  • ½ red onion, very thinly sliced
  • ¾ cup mint leaves

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. 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.
  4. Step 4

    In a small bowl, whisk lime juice, fish sauce, sugar, garlic and chilli, if using, until the sugar dissolves.
  5. 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

The toasted rice powder in this recipe adds texture and a deep, nutty flavour to the dish. To save time, use crushed peanuts.

It has delicious Asian-inspired flavours and it's so quick and easy it can be a handy weeknight meal. At the same time, it looks and tastes so spectacular it's certainly a dinner party option, too. Our BBQ Lamb Racks with Lime-Garlic Sauce recipe showcases moist, tender lamb served with a Thai-inspired salad and sprinkled with powdered toasted rice. This zesty dish, with a spicy little kick, will take your tastebuds on a happy holiday. Barbecued lamb racks always look impressive when served on a platter with all the trimmings. They're always deliciously tender, too, and take on that gorgeous chargrilled flavour pefectly. If you'd like to take another tastebud holiday, you might also like to try our Garlic and Rosemary Lamb with Grilled Veg recipe. Garlic and rosemary are winners with lamb and this European-inspired dish is another flavour sensation and perfect for when friends come around for a barbie.