OVEN ROASTED LAMB
We are happy to share these recipes which all use gourmet sauces created by Chef Peng S. Looi.
OVEN ROASTED LAMB RACK WITH TAMARIND-PINEAPPLE SAUCE
- 2 racks of lamb, frenched
- ¼ bottle Asiatique Lemongrass-Hoisin Sauce
Brush Asiatique Lemongrass-Hoisin Sauce on racks of lamb. Heat skillet on medium. Sear lamb on meat side and transfer to a pre-heated oven at 250F.
- 1 cup of pineapple juice
- 1 tbsp tamarind pulp
- 1 tbsp minced ginger
- Salt and pepper to taste
- 4 tbsp sugar
- ½ cup cooking wine
Combine the above in a saucepan, bring to a boil and reduce heat. Reduce liquid to a medium consistency. Strain sauce and season with salt and pepper.
Remove rack from oven and cut into chops. Ladle sauce over lamb. Serve immediately.