Beijing Roasted Lamb Rack
Crispy outside and tender inside, spices penetrate every strand of lamb. Aromatic while roasting, perfect for a feast.
Ingredients
13 items- Lamb rack 2.2 lbs (1000g)
- Cumin powder 2 tbsp
- Chili powder 1 tbsp
- Sichuan pepper powder 1 tsp
- Salt 2 tsp
- Light soy sauce 3 tbsp
- Dark soy sauce 1 tbsp
- Cooking wine 2 tbsp
- Ginger 30g
- Garlic 5 cloves
- Onion half
- Honey 2 tbsp
- White sesame seeds 1 tbsp
Nutrition
Steps （6 steps）
Wash the lamb rack and pat dry with paper towels. Cut between the ribs without separating completely; score the meaty parts for better marination.
Mix cumin, chili powder, Sichuan pepper, salt, light and dark soy sauce, cooking wine, ginger, garlic and onion. Rub all over the lamb, massaging for 5 minutes. Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight.
Preheat oven to 200°C (400°F). Remove the lamb from fridge and let it come to room temperature for 30 minutes.
Wrap the lamb tightly in aluminum foil and place on a baking tray. Roast in the middle rack at 200°C for 40 minutes.
Take out the lamb, open the foil, brush evenly with honey and sprinkle sesame seeds. Return to oven, uncovered, at 220°C (430°F) for 10–15 minutes until golden and bubbly.
Rest the lamb for 5 minutes before cutting along the ribs into individual chops. Serve immediately.
Tips
1. The longer you marinate, the deeper the flavor. Minimum 4 hours, better overnight. 2. Wrapping first ensures tenderness; then high heat makes the skin crispy. 3. Watch closely at the final stage to avoid burning.
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