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.
Ingredients
MAIN
- Australian lamb rack with 4 ribs
MARINATED SEASONING
- 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
Directions
Preparation for the Lamb
-
1
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.
-
2
Rub the marinade onto the lamb rack, coating it well on both sides. Cover and refrigerate for up to 4 hours.
To Cook
-
1
Preheat a large skillet over HIGH heat.
-
2
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.
-
3
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.