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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).