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Recipe Rack of Lamb Provencal with Premium Soy Sauce

Rack of Lamb Provencal with Premium Soy Sauce

  • Difficulty Level: 5
  • Serves Serves: 6
  • Preparation

    30 mins

  • Cooking

    30 mins

Holiday Fusion Lamb Dinner Lunch Less Than 60 mins

What You Will Need

Ingredients

  • 21 oz. frozen lamb rack
  • 2 oz. butter
  • 2 oz. breadcrumbs

Marinade

  • 3 Tbsp. Lee Kum Kee Premium Oyster Flavored Sauce
  • 1 Tbsp. Lee Kum Kee Premium Soy Sauce
  • 1 Tbsp. water
  • 1 tsp. coarse-ground black pepper

Seasoning

  • 3½ Tbsp. Lee Kum Kee Premium Soy Sauce
  • 2½ Tbsp. Lee Kum Kee Minced Garlic
  • 2 sprigs rosemary (minced)
  • dash of salt

Sauce Mix

  • 1½ Tbsp. Lee Kum Kee Premium Soy Sauce
  • ⅓ oz. onion (finely chopped)
  • 1 tsp. Lee Kum Kee Minced Garlic
  • 1 tsp. cornstarch
  • ⅓ oz. butter
  • 2 oz. water
  • pinch of parsley flakes

Made with
Lee Kum Kee products

Garlic

Other Specialty Sauces

Minced Garlic
Premium Oyster Sauce, 11.5oz, Squeeze Bottle

Oyster Sauces

Premium Oyster Sauce
Premium Soy Sauce

Soy Sauces

Premium Soy Sauce (No Preservatives Added)

How to make it

  1. Defrost lamb rack, bone side up. Tie tightly with butcher’s twine to bind roast and keep its shape. Marinate for 30 minutes.
  2. Pan sear all sides of lamb until browned. Place on roasting pan. Baste evenly with 3 Tbsp. Lee Kum Kee Premium Soy Sauce. Roast 20 minutes in 350°F preheated oven.
  3. Melt butter. Add Lee Kum Kee Minced Garlic, breadcrumbs, rosemary, and dash salt. Sauté together to make herb crust.
  4. Brush the remaining ½ Tbsp. Lee Kum Kee Premium Soy Sauce evenly over lamb. Pat on herb crust, then roast in oven until light golden. Mix the sauce mix ingredients together and heat it up. Serve lamb rack with sauce.

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