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Char siu lamb with cucumber dressing

Name: Char siu lamb with cucumber dressing
Prep time: 390 min
Cook time: 25 min
Total time: 415 min
Yield: 6
Cuisine: /asian
Ingredients: 1/3 cup (80ml) char siu sauce; 1/4 cup (90g) honey; 1/4 cup (60ml) lime juice; 6 x 3-cutlet Frenched lamb racks; 1 tablespoon peanut oil; Cooked rice, to serve; 1/2 telegraph cucumber, seeds removed, very finely chopped; 1/4 cup (55g) caster sugar; 1 1/2 tablespoons white wine vinegar; 1 tablespoon lime juice; 1 long red chilli, seeds removed, finely chopped; 1/3 cup (50g) finely chopped peanuts

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6h 30m

25m

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Tender lamb racks are covered in a tangy Chinese barbecue sauce and served with a refreshing cucumber dressing.

1/3 cup (80ml) char siu sauce
1/4 cup (90g) honey
1/4 cup (60ml) lime juice
6 x 3-cutlet Frenched lamb racks
1 tablespoon peanut oil
Cooked rice, to serve

Cucumber dressing

1/2 telegraph cucumber, seeds removed, very finely chopped
1/4 cup (55g) caster sugar
1 1/2 tablespoons white wine vinegar
1 tablespoon lime juice
1 long red chilli, seeds removed, finely chopped
1/3 cup (50g) finely chopped peanuts

Method

1.

Mix the char siu sauce, honey and lime juice in a large dish. Add the lamb and coat well. Cover and marinate in the fridge for at least 6 hours or overnight.
2.

Preheat the oven to 200°C (190°C fan-forced). For dressing, put cucumber in a sieve over a bowl, sprinkle with 1 teaspoon salt, then stand for 5 minutes. Rinse, then dry on paper towel. Dissolve sugar with 1 tablespoon water in a small pan over medium heat and stir to dissolve. Simmer for 2 minutes, then add vinegar and lime. Set aside to cool. Stir in remaining ingredients when ready to serve.
3.

Heat oil in a large non-stick pan over medium-high heat. Add lamb, fat-side down, and cook for 1-2 minutes each side to brown (they'll be quite dark). Place in roasting pan, pour over marinade and roast for 15 minutes for medium-rare, or until cooked to your liking. Rest for 5 minutes, then slice into cutlets and serve with rice, pan juices and dressing.