Char Siu Rack of Lamb
Elevate your dinner game with this show-stopping Char Siu Rack of Lamb, a fusion of tender lamb and bold Cantonese flavors. This recipe takes succulent racks of lamb and coats them in a rich and aromatic Char Siu marinade made with hoisin sauce, honey, soy sauce, Chinese five-spice powder, and a touch of Shaoxing wine. After an overnight soak, the lamb is seared to perfection, roasted to a juicy medium-rare, and finished with a luscious glaze for an irresistible caramelized finish. With its perfect balance of sweetness, umami, and spice, this dish is ideal for impressing at dinner parties or indulging in a gourmet meal at home. Serve these char-grilled beauties with steamed rice, stir-fried greens, or a side of roasted vegetables for a complete, flavor-packed dining experience.
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Recipe Information
Ingredients
- 2 racks (approx. 8 ribs each) Rack of lamb
- 0.25 cup Hoisin sauce
- 2 tablespoons Soy sauce
- 2 tablespoons Honey
- 1 teaspoon Chinese five-spice powder
- 1 tablespoon Rice vinegar
- 2 tablespoons Shaoxing wine (or dry sherry)
- 4 cloves (minced) Garlic
- 1 teaspoon (grated) Fresh ginger
- 0.25 teaspoon Red food coloring (optional)
- 1 tablespoon Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Trim any excess fat from the rack of lamb and season both sides with salt and black pepper. Set aside.
In a medium bowl, whisk together the hoisin sauce, soy sauce, honey, Chinese five-spice powder, rice vinegar, Shaoxing wine, minced garlic, grated ginger, and red food coloring (if using). This will form the Char Siu marinade.
Place the racks of lamb in a large resealable plastic bag or a shallow dish. Pour the marinade over the lamb, ensuring it is evenly coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 4 hours, preferably overnight.
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.
Remove the lamb from the marinade and let any excess marinade drip off. Reserve the leftover marinade to use as a glaze later.
Heat the vegetable oil in a large skillet over medium-high heat. Sear the lamb racks for 1-2 minutes on each side until they develop a nice crust.
Transfer the seared lamb racks to the wire rack on the baking sheet, bone-side down. Brush them generously with the reserved marinade.
Roast the lamb in the preheated oven for 20-25 minutes for medium-rare, or adjust the cooking time as needed for your desired level of doneness. Use a meat thermometer to check; medium-rare is about 130°F (54°C).
While the lamb is roasting, pour the remaining marinade into a small saucepan. Bring it to a boil, then reduce the heat and simmer for 3-5 minutes until it thickens into a glaze.
Remove the lamb from the oven and let it rest for 5-10 minutes. Brush it with the thickened glaze just before slicing.
Slice the racks into individual lamb chops and serve immediately. Garnish with fresh herbs or sesame seeds, if desired.
Nutrition Facts
Calories |
1280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.0 g | 123% | |
| Saturated Fat | 40.5 g | 203% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 1322 mg | 57% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 13.2 g | ||
| Protein | 89.7 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1156 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
