Monday, 3 July 2017

Mongolian Roast Lamb Rack 蒙古烤羊排

*in collaboration with Pure South

It's my family's tradition to feast on lamb over happy occasions such as Birthdays, Christmas, New Year etc. For many years, I'd been pan searing lamb chops because it's not easy to find whole lamb racks in markets and supermarkets near my place. This time, I'm grateful to Pure South for sending me 2 x lamb racks. It allowed me to do something different. I thought I might roast the whole lamb rack for a change. I made this dish 3 weeks ago. Tried and tested. This Mongolian Roast Lamb Rack 蒙古烤羊排 would not taste like Western lamb chops as I used a generous amount of Asian spices such as cumin, coriander, ginger, garlic, chilli powders and bean paste. Rest assured that the spices would not overwhelm. I was delighted that the spices and the lamb rack complemented each other in perfect harmony. I deliberately chose the slow roast method so that the spices would have more time to work its way to the meat. And my objective was to have the lamb rack 100% oven roast to my preferred medium at 60C internal temperature.

Were we impressed? The Mongolian Roast Lamb Rack 蒙古烤羊排 spun off endless conversations over our dining table. Taste was great and we couldn't have enough! But we were more amazed with the quality of the lamb rack, so much so that my family members were debating from whether the lamb rack was fresh or frozen (it's really that good that they couldn't tell), the age of lamb and climates that the lamb were farmed. Why? It's because the meat was almost melt-in-the-mouth tender, juicy and flavourful. No gamey smell. OMG kind of yummy....

So, is lamb healthy? Isn't lamb a red meat? Yes. Lamb is a type of red meat and like most red meats, might not be approved by the very health conscious. However, you gotta know that high quality red meats like grass-fed lamb and beef like those from Pure South are excellent and truly healthy protein sources when consumed in moderation. 

With such quality meats, I have the confidence to whip up many mouth-watering dishes. With the convenience of online ordering, I now know where to order my favourite cuts! Surely, one cannot go wrong with Pure South. Click on to check it out! From NOW to 31 July 2017, use promo code FARMFRESH2U to get 10% off your first purchase!

Ingredients (enough for 2 to 4 pax) :
  • 500 gm rack of lamb 
  • 2 pcs carrots (chopped to chunks)
  • 4 potatoes (chopped to quarters)
  • 2 corns (chopped to cobs)
  • 2 slices fresh pineapples (chopped to chunks)
  • 2 cups of broccoli 

Group A : Seasonings (for lamb marinade) :
  • 250 ml coconut milk
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp bean paste
  • 1 tsp chili powder
  • 1 tsp grounded black pepper
  • 1/2 tsp salt
  • 2 tsp honey
  • 1 tsp toasted sesame

Group B : Additional Seasonings (for lamb crust) :
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp bean paste
  • 1 tsp chili powder
  • 1 tsp grounded black pepper
  • 1/2 tsp salt
  • 2 tsp honey
  • 3 tsp toasted sesame

Group C : Seasonings (for Sauce) :
  • Remaining seasoning mixture from marinating lamb
  • 1 to 2 tsp dark soy sauce (or to taste)
  • 1 tbsp light soy sauce (or to taste)
  • 1 tbsp sugar (or to taste)
  • dash of salt (or to taste)

Group D : Seasonings (for garnishing Vegetables) :
  • 1 tsp smoked paprika powder
  • 1 tsp finely chopped dry parsley

(tsp = teaspoon; tbsp = tablespoon) 

Objective : 100% oven slow roast to achieve perfect medium at internal temperature of 60C.

Method :
  1. Combine all Group A  seasonings in a bowl and mix well.
  2. Dip lamb rack into mixture and coat well on all sides. Cover and chill overnight in refrigerator.
  3. Remove lamb rack from refrigerator 30 minutes before cooking.
  4. Preset oven to 70C (grill mode; fan assisted).
  5. Combine all Group B seasonings in a bowl and mix well. 
  6. Coat lamb rack with Group B seasonings. Cover with foil and send to oven for slow roast at 70C for 1 hour and then 90C for 30 minutes. Use middle tier.
  7. To prepare the dipping sauce, cook Group C seasonings with remaining seasoning mixture in a saucepan till it starts to thicken. Set aside to cool. 
  8. Meanwhile, prepare all vegetables by blanching them in boiling water for 10 minutes. Drain and set aside. 
  9. At the end of 30 minutes (90C) roasting, remove lamb rack from oven. Discard foil. 
  10. Adjust oven temperature to 200C.
  11. Add blanched vegetables into roast pan and place lamb rack (meat face down) atop vegetables.
  12. Use a spoon to drizzle a portion of dipping sauce onto vegetables and lamb rack. 
  13. Send to roast again at 200C for 15 minutes or till lamb reaches your desired doneness.
  14. Use a meat thermometer to check internal temperature of lamb rack intermittently. A perfect medium is achieved once it reaches 60C to 64C internal temperature.
  15. Remove roast pan from oven, cover with with foil (to retain moisture) and leave to rest for 10 minutes before serve.
  16. Garnish vegetables with Group D seasonings.
  17. Carve and serve lamb rack with vegetables and dipping sauce.

(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)

About Pure South Lamb
Grass-fed and grown in New Zealand using free range farming methods, Pure South Lamb is tender, succulent and flavourful. Low in fat and enriched with iron, zinc and vitamins, it's both highly nutritious and incredibly delicious! 

Crowned the 2016 winner of the coveted Beef & Lamb Glammies Award - Retail Champion.


Post a Comment