Curtis Stone's BBQ lamb racks with lime-garlic sauce

Method

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 5

   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 theoil mixture all over the lamb and set aside at roomtemperature 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 3mins or until lightly charred. Turn and cook, rotating as needed, for a further 3mins. Transfer lamb to unlit side of barbecue and close the hood. Cook for25-30mins 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 10mins to rest.
   
   While the lamb is cooking, place rice in a frying pan over medium heat. Cook, tossing frequently, for 20mins or until the rice is golden brown and aromatic. Transfer to a spice grinder or mortar and pestle and grind to a finepowder.
   
   In a small bowl, whisk lime juice, fish sauce, sugar, garlic and chilli, ifusing, 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.