Ingredients (serves 6)
4 tbs (1/3 cup) char siu sauce (see note)
3 tbs (1/4 cup) honey
1/4 cup (60ml) lime juice
6 x 3-cutlet Frenched lamb racks
1 tbs peanut oil
Caramel rice, to serve
Cucumber dressing
1/2 telegraph cucumber, seeds removed, very finely chopped
1/4 cup (55g) caster sugar
1 1/2 tbs white wine vinegar
1 tbs lime juice
1 long red chilli, deseeded, finely chopped
1/3 cup (50g) finely chopped peanuts
Method
Mix the char siu sauce, honey and lime juice in a large dish. Add the lamb and coat well. Cover and marinate in the fridge for at least 6 hours or overnight.
Preheat the oven to 200°C (190°C fan-forced). For dressing, put cucumber in a sieve over a bowl, sprinkle with 1 tsp salt, then stand for 5 minutes. Rinse, then dry on paper towel. Dissolve sugar with 1 tbs water in a small pan over medium heat and stir to dissolve. Simmer for 2 minutes, then add vinegar and lime. Set aside to cool. Stir in remaining ingredients when ready to serve.
Heat oil in a large non-stick pan over medium-high heat. Add lamb, fat-side down, and cook for 1-2 minutes each side to brown (they'll be quite dark). Place in roasting pan, pour over marinade and roast for 15 minutes for medium-rare, or until cooked to your liking. Rest for 5 minutes, then slice into cutlets and serve with rice, pan juices and dressing.
Notes & tips
Char siu sauce is Chinese barbecue sauce, from Asian shops and selected supermarkets.
Sourcedelicious. - February 2007 , Page 66
Recipe by Valli Little
