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Spicked lamb Rack

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Ingredients

1/4 cup Cumin seeds
1 Tsp Whole black peppercorns
2 Tsp Sichuan peppercorns
4 Chinese dried red chiles
1 Tsp Fennel seeds
2 Star anise pods
1 Tsp Onion powder
1 Tsp Garlic powder
1 Tsp Ground ginger Five
2 Racks of lamb, excess fat trimmed
Peanut oil
Sauce
2 cups Veal stock, mixed with 1 cup of water
1 Tsp Finely grated fresh ginger
1 Garlic clove, crushed
1 tsp Doubanjiang
1 Cinnamon stick
1 tsp Sugar
1/2 tsp Whole cloves
1/2 tsp Black cardamom pods
1/2 tsp Sichuan peppercorns
1 Chinese dried red chile
1/2 Star anise pod
1/2 tsp Fennel seeds
1 Tsp Unsalted butter, cubed
Thinly sliced spring onions
Thinly sliced red chiles
Crispy fried shallots

Spicked lamb Rack

  • Medium

Ingredients

  • Sauce

Directions

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Steps

1
Done

Make the spiced lamb, Preheat the oven to 200c. In a wok, toast the cumin, black peppercorns, Sichuan peppercorns, dried chiles, fennel seeds and star anise over moderate heat, stirring, until fragrant, 3 minutes. Let cool, then finely grind. Transfer to a bowl and mix with the onion and garlic powders and ginger.

2
Done

Place the lamb racks over a baking tray and each lightly brush them all over with oil and then soy sauce. Rub the spice mixture all over.

3
Done

In a pan, heat some oil and sear the racks over moderate heat until browned on both sides, 2 minutes Transfer to the baking sheets and roast the lamb for 20-25 minutes, until centre registers 58c. Let rest for 15 minutes.

4
Done

Mean while, make the sauce, In a saucepan, combine the veal stock, ginger, garlic, doubanjiang, cinnamon, sugar, cloves, cardamom, Sichuan peppercorns, dried chile, star anise and fennel seeds. Simmer over moderate heat until reduced to 1 cup, 15 minutes. Whisk in the butter and season with salt; strain into a bowl and keep warm.

5
Done

Carve the lamb into chops and drizzle with the sauce. Garnish with scallions, sliced red chiles and crispy shallots and serve.

The Cafe

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Danny’s Fabulous Falafel Feast
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Asian Black Pepper Chicken Breast
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Danny’s Fabulous Falafel Feast
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Asian Black Pepper Chicken Breast