About the Dish
Hendri is a yoga teacher with a talent for whipping up balanced meals with a high protein content. In this video episode, he uses Australian lamb and vegetables packed with nutrients for a classic combo – Lamb rack with a side salad.
- Australian lamb rack with 4 ribs
- 1/2 cup brown sugar
- 1tbsp tamarind paste
- 2 lemons (zested and juiced)
- 1 fresh coriander leaf
- 1 red chilli, chopped
- 2tbsp vegetable oil
- 2tbsp olive oil
- 2tbsp Worcestershire sauce
- 1/2tsp salt
- 1/2tsp black pepper
Preparation for the Lamb
In a large bowl, combine the brown sugar, tamarind paste, lemon juice and zest, coriander, chopped red chilli, vegetable oil, Worcestershire sauce, salt, and pepper and mix well.
Rub the marinade onto the lamb rack, coating it well on both sides. Cover and refrigerate for up to 4 hours.
Preheat a large skillet over HIGH heat.
Cook the marinated lamb rack in the skillet for 3 minutes on each side, until they are medium-rare, then set it aside in a warm place, allowing it to rest for 5 minutes.
To serve, arrange 2 ribs from the cooked lamb rack by stacking one on top of the other, and prepare the mixed salad with salad dressing on the side.