Chef Bill Kim Chinese-Style Lamb Rack with Hoisin Glaze
- Prep time 15Min
- Cook time 10Min
- Technique Grill
- Meat Lamb
- Cut Rack
- Serves 4
This Chinese-style Australian lamb rack is marinated in a rich hoisin glaze that delivers the perfect balance of sweet, savoury and tangy flavours. Garlic, chilli, honey and warming spices enhance the natural richness of the lamb, while grilling adds a lightly charred finish. Sliced into chops, it can be served as a main with steamed rice or presented as a sharing dish with extra hoisin sauce for dipping.
Ingredients
For the lamb
- 1 lamb rack, frenched and trimmed
- 480ml hoisin sauce
- 1 tbsp runny honey
- 1 tsp rice wine vinegar
- 1 tbsp garlic, finely minced
- 4 sprigs fresh rosemary
- 2 tbsp chilli powder
- Pinch of ground cumin
Method
Marinate the lamb
- In a large bowl, mix together the hoisin sauce, honey, rice wine vinegar, garlic, rosemary, chilli powder and cumin.
- Add the lamb rack and rub thoroughly to coat. Cover and refrigerate overnight to allow the flavours to develop.
Cook the lamb
- Preheat a grill or barbecue to medium–high heat. Remove the lamb from the marinade, wiping off any excess.
- Slice the rack into individual chops. Grill for 2–3 minutes on each side for medium-rare, or cook to your preferred doneness. Remove from the grill and rest for 5 minutes before serving.
To serve
- Serve hot with steamed rice or arrange as a sharing plate with extra hoisin sauce on the side for dipping.
