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Cantonese Rack Of Lamb Recipe

Name: Basmati's Asian Cuisines Cantonese Rack Of Lamb Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 piece rack of New Zealand spring lamb (Frenched), about 8 ribs; 1.5 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbs neutral oil (vegetable or canola); 3 tbs hoisin sauce; 1 tsp light soy sauce; 0.5 tsp sesame oil; 1 tsp fresh ginger, finely grated; 1 tsp garlic, minced; 3 tbs toasted white sesame seeds; 1 tbs toasted black sesame seeds (optional, for color); 0.25 cups light soy sauce; 2 tbs fresh lemon juice; 1 tbs granulated sugar; 2 tbs water; 1 piece whole star anise; 0.5 tsp cornstarch; 1 tsp cold water (to slurry); 1 tbs chopped fresh cilantro or Chinese chives (optional); 2 pieces lemon wedges

Inspired by Basmati's Asian Cuisine

Time1h

Serves4

Rack of New Zealand spring lamb, brushed with hoisin sauce and encrusted with sesame seeds, finished with an anise scented lemon-soy glaze

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Ingredients

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Rack of Lamb

1 piece rack of New Zealand spring lamb (Frenched), about 8 ribs

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

1 tbs neutral oil (vegetable or canola)

Hoisin Sesame Crust

3 tbs hoisin sauce

1 tsp light soy sauce

1/2 tsp Toasted sesame oil

1 tsp fresh ginger, finely grated

1 tsp Garlic, minced

3 tbs toasted white sesame seeds

1 tbs toasted black sesame seeds (optional, for color)

Anise-Scented Lemon-Soy Glaze

1/4 cups light soy sauce

2 tbs fresh lemon juice

1 tbs granulated sugar

2 tbs water

1 piece whole star anise

1/2 tsp Cornstarch

1 tsp cold water (to slurry)

Finishing & Garnish

1 tbs chopped fresh cilantro or Chinese chives (optional)

2 pieces lemon wedges

Method

Rack of Lamb

Bring to room temperature & season

Remove the rack of lamb from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Evenly season the meat side with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly brush the bone side with 1 tablespoon neutral oil to help searing and prevent sticking.

Preheat oven and sear

Preheat oven to 400°F (205°C). Heat an oven-safe heavy skillet (cast-iron preferred) over medium-high heat until shimmering. Place the rack bone-side down, meat-side up, and sear the meat side 2–3 minutes until a golden crust forms. Flip and quickly sear the bone side 1–2 minutes to color the bones. Remove skillet from heat.

Hoisin Sesame Crust

Prepare hoisin sesame mixture

In a small bowl combine 3 tablespoons hoisin sauce, 1 teaspoon light soy sauce, 1/2 teaspoon sesame oil, 1 teaspoon finely grated fresh ginger and 1 teaspoon minced garlic. Stir until smooth. In a separate shallow dish mix 3 tablespoons toasted white sesame seeds and 1 tablespoon toasted black sesame seeds (if using).

Brush and encrust

Brush the hoisin mixture evenly over the meat-side of the seared rack, leaving the bones exposed. Press the sesame seed mixture onto the hoisin-coated meat so seeds adhere to the surface, forming an even crust. If needed, use your fingers to press seeds into any bare areas.

Roast

Place the skillet with the crusted rack into the preheated 400°F oven. Roast for 12–15 minutes for medium-rare (internal temperature ~125–130°F / 52–54°C), 15–18 minutes for medium (135°F / 57°C). Use an instant-read thermometer inserted into the thickest part between bones to check doneness.

Rest

Remove the rack from the oven and transfer to a cutting board. Tent loosely with foil and let rest 8–10 minutes; residual heat will carry the temperature up a few degrees while juices redistribute.

Anise-Scented Lemon-Soy Glaze

Make the glaze

While the lamb roasts, combine 1/4 cup light soy sauce, 2 tablespoons fresh lemon juice, 1 tablespoon granulated sugar, 2 tablespoons water and 1 whole star anise in a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar. Simmer 4–5 minutes to infuse the star anise flavor. Remove star anise with a slotted spoon. Mix 1/2 teaspoon cornstarch with 1 teaspoon cold water to make a slurry, then whisk the slurry into the simmering liquid and cook another 30–60 seconds until slightly thickened to a glossy glaze. Remove from heat and keep warm.

Finish the lamb with glaze

When the lamb has rested, brush the meat-side generously with the warm anise-lemon soy glaze. Reserve a little glaze for serving if desired.

Finishing & Serve

Slice and garnish

Using a sharp chef's knife, slice the rack into individual chops (between the bones). Arrange on a platter, drizzle any remaining glaze over the chops, and sprinkle with chopped fresh cilantro or Chinese chives if using. Serve with lemon wedges on the side for extra brightness.

Serving suggestion

Serve immediately while warm. This dish pairs well with steamed jasmine rice, stir-fried bok choy or a light cucumber salad to balance the rich lamb and savory-sweet glaze.