Lamb with Hoisin Sauce and Chilli Garlic Sauce
What you’ll need
Ingredients
- Olive oil 2 tbsp
- Rack of lamb, French trimmed 1 piece
- Baby potatoes 150g
- Garlic, chopped 2 cloves
- Shallot, sliced 1 sprig
- Fresh rosemary, finely chopped 1-2 sprg(s) Sprigs
- Breadcrumbs 50 g
- Italian Parsley, to garnish a pitch
Marinade
- Lee Kum Kee Hoisin Sauce 3 tbsp
- Lee Kum Kee Chilli Garlic Sauce 3 tbsp
Seasoning
- Salt and Lee Kum Kee Coarse Ground Black Peppercorns A pinch
Dipping
- Lee Kum Kee Sriracha Mayo 2 tbsp
Made with
Lee Kum Kee products
How to make it
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Mix the Hoisin Sauce with the Chilli Garlic Sauce and the olive oil.
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Season the rack of lamb with a good layer of salt and pepper and cover with the sauce. Marinate in the fridge for 12 hours.
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Cut the potatoes in half and sauté with the garlic, shallot and rosemary until browned.
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Coat the rack of lamb with breadcrumbs and pan-fry to brown on all sides.
-
Place the lamb on top of the potatoes in an oven tray and cook for 15 to 20 minutes. Remove and rest the lamb for around 5 minutes. Slice the lamb into chops.
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Serve the potatoes with the lamb with a few drops of Sriracha Mayo for an extra kick. Garnish with some fresh parsley.
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