Hoisin and Sesame Lamb Chops

1 hr 30 mins



Sourced directly from New Zealand, Pure South Lambs are fed with grass, lowering fat content and enriching their meat with iron, zinc and vitamin A. With outdoor grazing methods, in the pristine fields of New Zealand, Pure South Lamb racks are more succulent and tender than their grain-fed counterparts. Very often lamb chops are served with herbs and garlic, so in our recipe we added an Asian touch to the usual herbal flavours.
Brown, sweet and savory. Asians very own version of barbecue sauce, Hoisin sauce, delivers a sweet dark flavour to the lamb chops. Whisk together Hoisin sauce and the condiments before slathering all the flavour boosting marinade over the entire surface of the lamb rack. The best way to get melty roasted lamb meat? Make sure to cover the dish tightly with foil so those precious juices don’t evaporate. For a much richer, meltingly tender lamb meat, do a second round of slathering. Get more of that marinade onto each lamb chop and roast in the oven again.
With minimal effort needed and just a little bit of patience, just leave it to the oven to do the roasting for you and this hearty midweek dinner is guaranteed to please!
Pure South is having an 18% off promotion until the end of February in celebration of CNY, so get your lamb here :- http://bit.ly/2EScN1u
#themeatmensg #simple #delicious #puresouth #lambracks

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Adjust Servings
800g Lamb racks
Toasted sesame seeds
Chopped spring onions
5g grated ginger
2cloves grated garlic
5tbsp hoisin sauce
3tbsp Hua Tiao wine
2tbsp sesame oil
2tbsp light soy sauce
2tbsp honey
1tbsp coriander powder



In a bowl mix all the marinade ingredients.
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Place lamb racks in a roasting tray, add half the marinade and coat both side of the lamb racks. Let it marinate for 3 hours.
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Cover roasting tray with foil tightly, roast in 160°C oven for 1 hour.15 minutes.
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Remove foil, cut lamp racks into chops, and lay out on baking paper.
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Drizzle remaining marinade over the lamp chops.
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Roast in oven at 210°C for another 5-10 minutes, until it surface of the chops became dark and sticky.
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Sprinkle with toasted sesame seeds and chopped spring onions to serve.
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