Hoisin sauce gives these chops a sweet and tangy glaze that pairs well with the lamb. Serve them with steamed rice or as appetizers, with extra hoisin for dipping.

Prep: 5 min Cook: 5 min Serves: 4 Cut: Rack
Courtesy of True Aussie Beef & Lamb. Photographed by Renee Comet.



2 cups hoisin sauce
1 tablespoon honey
1 teaspoon rice wine vinegar
1 tablespoon minced garlic
4 sprigs fresh rosemary
2 tablespoons chili powder
Pinch of ground cumin
1 trimmed Australian frenched lamb rack


In a large bowl, mix together the hoisin, honey, vinegar, garlic, rosemary, chili powder and cumin. Generously rub and cover the lamb with the marinade and refrigerate it overnight.

To cook: Preheat a grill over MEDIUM-HIGH heat. Remove the lamb from the marinade, wiping off the excess marinade. Slice the rack into chops. Grill the chops for 2 minutes on each side for medium-rare, or to the desired doneness, and allow to rest for 5 minutes before serving.

More Rack Recipes You May Enjoy

Opal Valley Lamb is Available at These Fine Retailers

*All cuts not available at all retailers