Plum Lamb Rack with Cucumbers
Sweet, sticky and packed with flavour, this Plum Lamb Rack is an easy way to give premium lamb an Asian-inspired twist. The rack is glazed with rich plum sauce and roasted until tender and juicy, then paired with smashed cucumber and crisp pickled vegetables for a fresh contrast.
Serve with jasmine rice, sesame seeds and fresh coriander for an impressive dinner that’s surprisingly simple to make.
Plum Lamb Rack with Cucumbers
Australian Lamb
4
15 minutes
35 minutes
Sweet, sticky and packed with flavour, this Plum Lamb Rack is an easy way to give premium lamb an Asian-inspired twist.
Ingredients
1 Lamb Rack
1/3 cup plum sauce
2 Lebanese cucumbers, cut in half lengthways
2 tbsp rice wine vinegar
2 tsp caster sugar
1 tbsp sesame oil
1 tbsp soy sauce
¼ tsp chilli flakes
6 radishes, finely sliced
½ bunch baby carrots, peeled, finely sliced
1 tsp coriander seeds, lightly crushed
To serve: Jasmine rice, black sesame seeds, green onions, thinly sliced, coriander sprigs
Directions
Preheat oven to 200°C (180° fan-forced). Place lamb in the centre of a baking tray lined with baking paper. Brush lamb with plum sauce, season and cook for 30-35 minutes or until cooked to your liking. Remove from oven, place on a plate loosely covered with foil and rest for 5-10 minutes.
Meanwhile, place cucumbers in a colander, sprinkle with a large pinch of salt and set aside to drain for 10 minutes. On a chopping board cut cucumbers into 6cm lengths. Place cut side of cucumbers down on the board and gently smash cucumbers with the back of a knife. In a large bowl place half the vinegar, half the sugar, oil, soy sauce and chilli flakes. Stir well to combine, add cucumbers and toss well to coat.
In a medium bowl place remaining vinegar and sugar and stir well to combine. Add radishes, carrots and coriander seeds and toss well to coat.
Slice lamb racks into individual cutlets and serve with cucumbers, pickles and rice. Garnish with green onions, sesame seeds and coriander sprigs.