Rack of Lamb Provencal with Premium Soy Sauce
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
How to make it
Defrost lamb rack, bone side up. Tie tightly with butcher’s twine to bind roast and keep its shape. Marinate for 30 minutes.
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.
Melt butter. Add Lee Kum Kee Minced Garlic, breadcrumbs, rosemary, and dash salt. Sauté together to make herb crust.
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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