Coronation recipe: marinated roast rack of lamb 4 May 2023 Roast rack of lamb with Asian-style marinade | Legges Ingredients Ingredients X2 750 g racks of British lamb, trimmed of excess fat Salt and freshly ground black pepper Marinade X2 tablespoons peanut oil X2 teaspoons freshly ground black pepper X1 tablespoon roasted sesame oil X2 tablespoons roasted sesame seeds X1 tablespoon sugar X2 tablespoons Dijon mustard X1 tablespoon light soy sauce X2 tablespoons dark soy sauce X2 tablespoons finely chopped garlic X1 tablespoon coarse sea salt X1 tablespoon fresh or 3 tablespoons dry sage 120ml homemade or store-bought chicken stock X2 teaspoons sesame oil X2 teaspoons sesame paste or peanut butter X2 tablespoons butter Method Season both racks of lamb with salt and pepper and then carefully brown them in a non-stick pan with peanut oil for 5 minutes, turning frequently. Once browned, allow it to cool, mix the marinade ingredients in a small bowl, rub the mixture onto your lamb racks with a rubber spatula and marinate them for at least 1 hour. Preheat your oven to 230c (450 degrees, Gas Mark 8) and then place your lamb racks in a roasting pan. Moisten the fresh or dry sage leaves with some water and scatter them over your lamb. Once you’ve done this, reduce the heat to 200c (400 degrees, Gas Mark 6), cover your lamb racks with foil, and roast them for 30 minutes – you can remove the foil for the last 5 minutes if you’d prefer a more browned and crisp look. Place your lamb onto a cutting board and allow the racks to rest for 20 minutes. While doing so, skim off the fat from the roasting pan, add the chicken stock, and deglaze over a burner, scraping to remove the flavourful bits. Add the sesame oil, sesame paste, and butter to the sauce and mix thoroughly. Then, carve your lamb racks, arrange them on a serving platter, and serve them with the sauce… Enjoy! (Recipe credit: https://coronation.gov.uk/)
