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Char siu lamb with cucumber dressing
Char siu lamb with cucumber dressing
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Prep Time:
390 minutes
Cook Time:
25 minutes
Total Time:
415 minutes
Succulent lamb racks with zesty Chinese BBQ sauce, paired with cooling cucumber dressing.
Ingredients:
  • 80.00 ml (1/3 cup) char siu sauce (see note)
  • 85.80 gm (1/4 cup) honey
  • 60ml lime juice
  • 6 x 3-cutlet Frenched lamb racks
  • 18.20 gm peanut oil
  • Caramel rice, to serve (see related recipe)
  • 1/2 telegraph cucumber, seeds removed, very finely chopped
  • 55g caster sugar
  • 30.00 ml white wine vinegar
  • 21.00 gm lime juice
  • 1 long red chilli, deseeded, finely chopped
  • 50g peanuts
Instructions:
  • Combine the char siu sauce, honey, and lime juice in a large dish. Thoroughly coat the lamb with the mixture. Cover and refrigerate for at least 6 hours or overnight to marinate.
  • Preheat the oven to 200°C (190°C fan-forced). Place cucumber in a sieve over a bowl, sprinkle with 1 teaspoon salt, and let it sit for 5 minutes. Rinse the cucumber, pat dry with paper towel. In a small pan over medium heat, dissolve sugar with 1 tablespoon water. Simmer for 2 minutes, then add vinegar and lime. Allow the dressing to cool. Mix in the rest of the ingredients before serving.
  • In a large non-stick pan over medium-high heat, heat oil. Add lamb with the fat-side down and cook for 1-2 minutes on each side until they're well browned. Transfer the lamb to a roasting pan, pour the marinade over it, and roast for 15 minutes for medium-rare or to your desired doneness. Let it rest for 5 minutes, then slice into cutlets and serve with rice, pan juices, and dressing.

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