Grill Lamb Rack

  • Lamb Rack 2500.0 g
  • Rendang Paste 250.0 ml
  • Fish Sauce 50.0 g

Peanut Sauce

Before Serving

  • Rice Cake 10.0 pc
  • Achar (Pickled Vegetables) 300.0 g

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.



  1. Grill Lamb Rack

    • Marinate lamb rack with rendang paste and fish sauce overnight.
    • Grill lamb rack for 6mins to medium well.
  2. 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.
  3. 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.