Roasted rack of lamb
Lamb is tender and perfect for various cooking methods, especially roasting. Roasted rack of lamb is crispy on the outside and juicy on the inside.
Today, I'll show you how to make roasted rack of lamb at home using your oven! The sizzling fat combines with the special sauce, seeping into the meat's texture. The result is a deliciously crispy exterior and a juicy, tender interior—truly irresistible!
INGREDIENTS
- 6 rack of lamb
DIRECTIONS
Wash the rack of lamb and soak them in cold water for 20 minutes to remove blood. Slice onions and garlic, then mix with the rack of lamb along with salt, granulated sugar, light soy sauce, dark soy sauce, white pepper, and oyster sauce until evenly coated.
After massaging the rack of lamb, seal them in a plastic bag and refrigerate for about half a day, or at least 2 hours.
Wash the potatoes and carrots, then cut them into chunks and arrange them on a baking sheet.
Place the marinated rack of lamb on top, along with the marinade. Brush the surface of the rack of lamb with some oil, sprinkle with cumin powder and chili powder, you can sprinkle a bit more if desired.
Cover with another layer of aluminum foil.
Preheat the oven to 200 degrees Celsius, then bake for 30 minutes. Remove the rack of lamb from the oven and cover the bone parts with aluminum foil to prevent them from burning, as they may not look appealing. Remove the top layer of aluminum foil and return the rack of lamb to the oven. Bake for another 15 minutes, then flip them over and bake for an additional 15 minutes. Don't forget to sprinkle cumin powder while flipping them over.
Tips：
Each oven varies, so you can determine whether to bake the rack of lamb for additional time based on their color.
The delicious roasted rack of lamb are ready, and the roasted potatoes and carrots underneath are also delicious.
Tips：
When the rack of lamb are almost done roasting, it's important to check if they're cooked to the desired doneness. One way to judge this is by checking if there's any remaining sauce. If the sauce has reduced and the oil starts to sizzle, it's a sign that they are ready to be removed from the oven.