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Sesame-crusted Lamb Rack With Glazed Shallots

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Sesame-crusted Lamb Rack With Glazed Shallots

Their small form makes shallots ideal to have whole in sauces. I am a fan for glazed onions of any kind and so here I have combined them with flavours from Asia, ginger five spice and sesame and served them with tender lamb.


  • 2 lamb racks (each with 6-8 cutlets)
  • 2 tblsp oyster sauce
  • dash toasted sesame oil
  • 2 tblsp sesame seeds
  • ¼ cup fresh white breadcrumbs
  • 1 tblsp finely chopped fresh coriander
  • 1 tsp minced ginger
  • 1 tsp five spice powder
  • 2 tblsp butter, melted

Glazed Shallots

  • 500 grams shallots, peeled
  • 3 tblsp oil
  • 2 tblsp oyster sauce
  • 2 tblsp brown sugar
  • 2 tblsp medium-sweet sherry
  • 1 tsp minced fresh ginger
  • 1 tsp toasted sesame oil



  1. Make sure the lamb rack bones are well cleaned. Score the fat on the back of the racks.
  2. In a bowl mix together the oyster sauce, sesame oil, sesame seeds, breadcrumbs, coriander, ginger, five-spice and melted butter.
  3. Press half of this mixture onto the back of each lamb rack. Refrigerate until ready to cook.
  4. Place the lamb on a rack over a roasting dish and cook at 200°C on for 20 minutes. Stand 2-3 minutes before carving and serving with glazed shallots and bok choy.

Glazed Shallots

  1. Cook the shallots in the oil over a high heat for about 10 minutes until they begin to brown evenly.
  2. Add the oyster sauce, brown sugar, sherry and ginger and simmer, uncovered until the shallots are cooked and golden. Add a dash of sesame oil to taste.

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