To be frank, I am never a lamb person to begin with. Like many people, we often have the impression of lamb having that gamey smell which tends to turn one away, much more than consuming it. So prior to this, I was indeed having second thoughts on wanting to prepare or cook anything lamb.
So when Pure South presented me with their lamb racks, I was still thinking if I can manage anything good out of it. But I decided to give it a shot anyway, since no venture no gain right ?
And I was pretty glad I had managed them at the end of the day ! Not only were Pure South lamb racks much free of any gamey taste, they were surprisingly very tender too. And probably you will be curious at what “special sauce” I was hinting at too. Very often that not, we can see lamb cutlets be served in a western recipe, probably dosed with much italian herbs or spices and grilling them on a hot plate.
But how often do we see lamb cutlets be dunked in an asian sauce that just leaves one to more room for imagination on how the taste will turn out to be liked at the end of the day. Well, all I can say is, is the lamb racks absorbs the flavours very decently. The pre-grilling gives it a touch of succulent flavour from the marination whilst dunking the lamb racks in the sauce thereafter, allows for that extra aroma to be fully infused into the meat.
As a matter of fact, these lamb racks from Pure South totally make me cast away my initial negativity for lamb meat. These lamb racks are not only low in fat, they are well enriched with iron, zinc, vitamins and highly nutritious and incredibly delicious to begin with ! The only regret is… I probably wish I had found out about all these earlier, so that I have one more kind of meat to “play around with”. Haha !
So here’s to sharing these lovely Pure South Lamb Cutlets dunked in that special asian sauce and enjoying it to every bit of the tenderness of the meat.
For those who are still hesitant about giving this a shot, Pure South is having an 18% off when you purchase directly online from their website, so that gives you all the more reason to give these lamb racks a try without worrying about burning a hole in your pocket.
- 1 pack of Pure South Lamb Racks, approx 400g, cut into 4 sections
- 3 tbsp cooking oil
- 1½ tbsp worchester sauce
- ½ tbsp Maggi seasoning sauce
- 1 tbsp oyster sace
- 1 tbsp corn flour
- ½ tsp garlic powder
- 1 tsp baking soda
- 2 tbsp water
- 2 tbsp worchester sauce
- 1 tbsp Maggi seasoning sauce
- 1 tbsp mirin
- 1 tbsp sugar
- 1 tbsp light soya sauce
- ½ tsp onion powder
- dash of sesame oil
- 100ml water
- Marinate the lamb racks with the marinade ingredients for 3 hours or more in the fridge.
- Heat up 3 tbsp of oil in a deep frying pan and pan fried the lamp cutlets until both sides are nicely browned.
- Dish and set aside.
- In another pan, combine all the sauce ingredients together and bring it to a boil.
- Add in the lamb cutlets from Step 3. Allow them to be immerse in the sauce by flipping and coating them with the sauce every now and then.
- When the sauce has caramelised and thickened and the lamb cutlets are tender, dish and serve.
- Serve with fries and salads as desired and serve hot immediately.