Grilled Spiced Lamb Rack with Peanut Sauce

Name: Grilled Spiced Lamb Rack with Peanut Sauce
Yield: 1
Ingredients: 2500.0g Lamb Rack; 250.0ml Rendang Paste; 50.0g Fish Sauce; 20.0g Salt; 80.0g Sugar; 20.0g Chilli Powder; 600.0ml Hot Water; 80.0g Dried Tamarind; 480.0g Skinned Peanuts, grounded; 20.0g Galangal Root powder; 8.0g Cumin Seed powder; 300.0ml Oil; 60.0g Lemongrass; 200.0g Onion, chopped; 40.0g Garlic, chopped; 80.0g Dried Shrimp Paste; 20.0g Coriander Seed powder; 200.0g Best Foods Peanut Butter 3kg; 10.0pc Rice Cake; 300.0g Achar (Pickled Vegetables)

Grilled Spiced Lamb Rack with Peanut Sauce – - Recipe

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.

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Grill Lamb Rack

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

Peanut Sauce

Salt 20.0 g
Sugar 80.0 g
Chilli Powder 20.0 g
Hot Water 600.0 ml
Dried Tamarind 80.0 g
Skinned Peanuts, grounded 480.0 g
Galangal Root powder 20.0 g
Cumin Seed powder 8.0 g
Oil 300.0 ml
Lemongrass 60.0 g
Onion, chopped 200.0 g
Garlic, chopped 40.0 g
Dried Shrimp Paste 80.0 g
Coriander Seed powder 20.0 g
Best Foods Peanut Butter 3kg 200.0 g

More info

Before Serving

Rice Cake 10.0 pc
Achar (Pickled Vegetables) 300.0 g

Lamb

Main course

Southeast Asian

Western

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Preparation

Grill Lamb Rack
- Marinate lamb rack with rendang paste and fish sauce overnight.
- Grill lamb rack for 6mins to medium well.
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.
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.