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Asian-style lamb racks
Photography: Brett Stevens


  • 4 racks of lamb (about 200g each), trimmed
  • 2 garlic cloves, finely chopped
  • 2.5cm piece of ginger, grated
  • 2 tablespoons sesame seeds, toasted
  • 1 tablespoon sugar
  • 3 tablespoons light soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon light olive oil
  • salad, to serve
  • Sauce
  • ½ cup beef stock
  • 2 teaspoons sesame oil
  • 2 teaspoons sesame paste (tahini)
  • 15g butter

Asian-style lamb racks

By Suzanne Gibbs and Adelaide Lucas
  • Serving size: Serves 4
  • Cooking time: More than 1 hour

Preheat oven to 200°C or 180°C fan. Place lamb racks in a small baking dish. Season well. Combine remaining ingredients in a small bowl and rub onto racks. Marinate in fridge for 1 hour.

Roast racks for 25-35 minutes, until golden brown and cooked to taste. Set racks aside, cover lightly with foil and rest.

Meanwhile, remove fat from roasting pan. Add stock to pan and make Sauce by heating on medium. Add sesame oil and paste, scraping base of pan. Mix in butter and bring to boil, stirring continuously. Season to taste and simmer until slightly thickened.

To serve, cut racks into cutlets and arrange on serving plates. Spoon a little Sauce over racks. Serve with salad.

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