Ingredients
4
4 servings
- •lamb, 1 rack + 6 cutlets
- •6 cloves garlic, minced
- •4 anise seeds
- •4 sprigs fresh thyme, (+ additional for garnish)
- •5 teaspoons honey
- •3 tablespoons gochujang
- •4 tablespoons soy sauce
- •2 tablespoons rice wine vinegar
- •2 tablespoons brown sugar
- •1 tablespoon Chinese 5-spice
Instructions
- Preheat the oven to 180°C. Mix all ingredients (except the lamb) in a bowl
- Line a baking pan with aluminium foil and brush with oil. Trim the lamb fat and place the lamb on the tray. Brush half of the spice mix all over the lamb.
- Bake for 25 minutes. After that, baste/brush with the remaining spice mix every 10 minutes
- Once the lamb has been in the oven for 45 minutes, increase the temperature to 220°C & move the lamb to the top third of the oven. Bake for 10 to 15 minutes until caramelised
- Remove from the oven and top with the juices on the tray (discard any fat).
- Serve warm.
Nutritional Facts
Per 4 servings
- Calories: 83
- Carbohydrate: 17g
- Fat: 1g
- Fiber: 1g
- Protein: 2g
- Sugar: 11g
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