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Coronation Roast Rack of Lamb

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Three official recipes for King Charles III’s Coronation have been revealed — and there’s no coronation chicken in sight.

As plans for the ceremony on Saturday 6th May 2023 continue to unfold, Buckingham Palace has released the tasty treats for everyone to serve at their street party.

Celebrity chef Ken Hom has created a traditional English favourite, lamb with an Asian twist, to reflect the multicultural diversity of Britain.

“Here, as tender as it is, the lamb’s distinctive taste is nevertheless robust enough to bear the East-West flavours of sesame oil, mustard, and soy sauce with grace and dignity. The recipe represents the hallmark of modern Great Britain. Serve this lamb with roast potatoes and a green salad,” says Ken.


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Coronation Rack of Lamb

Here, as tender as it is, the lamb’s istinctive taste is neverthelessrobust enough to bear the East-West fl avours of sesame oil, mustard, andsoy sauce with grace and dignity. Therecipe represents the hallmark ofmodern Great Britain. Serve this lambwith roast potatoes and a green salad
Course Main Course, Main Dish
Cuisine English
Keyword lamb, rack of lamb
Prep Time 15 minutes
Cook Time 35 minutes
Servings 4 servings
Author Ken Hom

Ingredients

  • 3 lbs racks lamb trimmed of excess fat
  • 2 tbsp. oil
  • 120 ml homemade or store-bought chicken stock
  • 1 tbsp. fresh or 3 Tbsp dried mint leaves
  • A pinch of salt and freshly ground black pepper

Marinade

  • 2 tsp freshly ground black pepper
  • 1½ tbsp. Lee Kum Kee Pure Sesame Oil
  • 2 tbsp. roasted sesame seeds
  • 1½ tbsp. sugar
  • 2 tbsp. Dijon mustard
  • 1 tbsp. Lee Kum Kee Premium Light Soy Sauce
  • 2 tbsp. Lee Kum Kee Premium Dark Soy Sauce
  • 2 tbsp. Lee Kum Kee Hoisin Sauce
  • 2 tbsp. garlic finely chopped
  • 1 tbsp. coarse sea salt

Sauce

  • 2 tsp Sesame Oil
  • 2 tsp sesame paste or peanut butter, hazelnut paste
  • 2 tbsp. butter

Instructions

  • Season each rack of lamb with salt and pepper. Now brown each rack of lamb in a nonstick pan with peanut oil for 5 minutes, turning frequently. Allow the lamb to cool.
  • Mix the marinade ingredients in a small bowl and rub the mixture on the racks with a rubber spatula. Marinate for 1 hour.
  • Preheat the oven to 450°F.
    Place the lamb racks in a roasting pan. Moisten the fresh or dry mint leaves with some water and scatter them over the lamb racks.
  • Reduce the heat to 400°F cover the lamb racks with foil, and roast for 30 minutes. Remove the foil for the last 5 minutes if you want a more browned and crisp look.
  • Remove the lamb to a cutting board and allow the racks to rest for 20 minutes.
  • Skim off the fat from the roasting pan, add the chicken stock, and deglaze over a burner, scraping to remove the flavourful bits. Add sauce mix and stir thoroughly.
  • Resting the roast is very important for the juices to retract into the meat, keeping it moist.
  • Carve the lamb racks, arrange them on a serving platter, and serve with the sauce.
  • Serve this lamb with roast potatoes and a green salad.

Notes

Sage leaves can substitute for the mint (however, mint is the perfect traditional English touch to the lamb).
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