Grilled Spiced Lamb Rack with Peanut Sauce
Make any occasion special with this classic Western dish with a delightful local flavour. The tantalising sauce combining rendang paste and peanut butter is bound to bring out the grilled lamb rack’s rich and robust flavour.
Ingredients
Grill Lamb Rack
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Lamb Rack 2500 g
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Rendang Paste 250 ml
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Fish Sauce 50 g
Peanut Sauce
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Salt 20 g
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Sugar 80 g
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Chilli Powder 20 g
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Hot Water 600 ml
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Dried Tamarind 80 g
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Skinned Peanuts, grounded 480 g
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Galangal Root powder 20 g
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Cumin Seed powder 8 g
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Oil 300 ml
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Lemongrass 60 g
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Onion, chopped 200 g
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Garlic, chopped 40 g
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Dried Shrimp Paste 80 g
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Coriander Seed powder 20 g
Before Serving
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Rice Cake 10 pc
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Achar (Pickled Vegetables) 300 g
Preparation
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Grill Lamb Rack
- Marinate lamb rack with rendang paste and fish sauce overnight.
- Grill lamb rack for 6mins to medium well.
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Peanut Sauce
- Heat up sauce pot, add in oil, then stir fry lemongrass, onion, garlic, dried shrimp paste, coriander seed powder, cumin seed powder, galangal root powder and grounded peanut.
- Add dried tamarind with hot water, squeeze to dissolve pulp, strain.
- Add tamarind water to peanut mixture.
- Simmer at medium heat, add in chilli powder, sugar and salt. Stir till sauce thickens up.
- Fold in peanut butter and stir well.
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Before Serving
- Pour peanut sauce on serving wares, add rice cake on it and grilled lamb rack over rice cake. Place achar on the side.
- Ready to serve.
