Spiced lamb rack with peanut sauce
Premium lamb cutlets are marinated in lemongrass, turmeric, galangal, coriander and garlic, while the satay sauce is spiked with puréed ginger flower and lime zest.
Ingredients
Lamb rack preparation
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Lamb Rack with Bones 300 g
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Coriander Seeds 5 g
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Tumeric 5 g
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Shallot 10 g
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Ginger 5 g
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Garlic 5 g
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Cumin Seeds 5 g
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Lemongrass 10 g
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Galangal Root 5 g
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Cinnamon 2 g
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Cayenne 5 g
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Sugar 10 g
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Light Soy Sauce 30 ml
Peanut sauce preparation
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Oil 80 ml
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Lemongrass 10 g
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Onion 50 g
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Garlic 10 g
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Shrimp Paste, dried 20 g
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Coriander Seeds 5 g
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Cumin Seeds 2 g
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Galangal Root 5 g
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Peanuts, skinned 120 g
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Hot Water 150 ml
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Chilli Powder 5 g
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Sugar 20 g
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Salt 10 g
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Ginger Flower 5 g
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Lime Zest 5 g
Satay preparation
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Compressed Rice 200 g
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Achar 50 g
Preparation
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Lamb rack preparation
10 mins Marinate lamb rack with spices blend overnight -
Peanut sauce preparation
20 mins- Blend oil, lemongrass, onion, garlic, dried shrimp paste, coriander seed, cumin seeds, galangal root, skinned peanuts and cook simmer on pot
- Add Knorr Concentrated Tamarind Sauce and hot water, mix together to simmer medium heat, add chilli powder, sugar, salt, ginger flower, lime zest. Stir until thickened, about 8 -10mins
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Satay preparation
10 mins- Chargrill lamb rack (250 - 300degC) for 5mins to medium
- Plate peanut sauce on plate, add lamb rack and garnish
