shaoxing and chilli caramel lamb racks

  • 1 tablespoon extra virgin olive oil
  • 2 x 800g (8-bone) lamb racks, trimmed
  • sea salt and cracked black pepper
  • ¾ cup (180ml) Shaoxing (Chinese cooking wine)
  • ½ cup (110g) caster sugar
  • 1 long red chilli, thinly sliced
  • 4 cloves garlic, thinly sliced
  • steamed Asian greens, Thai basil and micro (baby) lemon balm, to serve
  1. Preheat oven to 200°C (400°F). Heat the oil in a large non-stick frying pan over high heat. Sprinkle the lamb with salt and pepper. Add the lamb to the frying pan and cook for 4 minutes. Transfer to an oven tray and cook for 12–15 minutes for medium or until cooked to your liking.
  2. While the lamb is cooking, place the Shaoxing, sugar, chilli and garlic in a small saucepan over high heat and bring to the boil. Cook for 10 minutes or until syrupy and thickened. Drizzle the lamb with the chilli caramel sauce.
  3. Serve with Asian greens, basil and lemon balm. Serves 4
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