- Serves4
- Cook time40 minute
- Prep time15 minute, + marinating & 10 mins resting time
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.
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
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
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 minute
- Prep time15 minute, + 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
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.