Asian-Inspired Lamb Rack with Rice Noodle Salad

Name: Asian-Inspired Lamb Rack with Rice Noodle Salad
Ingredients: 1 Gundagai Lamb Rack; 2 tbsp soy sauce; 1 tbsp hoisin sauce; 1 tbsp rice vinegar; 1 tbsp honey; 2 cloves garlic, minced; 1-inch ginger, grated; 1 tsp sesame oil; 1 tsp red pepper flakes (adjust to taste); 1 tbsp gochujang (optional, for extra spice); 1 tbsp vegetable oil (for searing); 6 oz rice noodles, cooked and rinsed in cold water; 1/2 red bell pepper, thinly sliced; 1/4 cup fresh mint leaves, chopped; 1/4 cup fresh parsley, chopped; 2 tbsp sesame seeds (toasted for extra flavor); 2 green onions, sliced; 1/4 cup shredded carrots (optional); 2 tbsp peanuts or cashews, chopped (optional, for crunch); 2 tbsp soy sauce; 1 tbsp fish sauce; 1 tbsp rice vinegar; 1 tsp honey; 1 tsp sesame oil; Juice of 1/2 lime; 1/2 tsp red pepper flakes

Herd & Grace

Ingredients

For The Lamb Marinade

1 Gundagai Lamb Rack
2 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 tbsp honey
2 cloves garlic, minced
1-inch ginger, grated
1 tsp sesame oil
1 tsp red pepper flakes (adjust to taste)
1 tbsp gochujang (optional, for extra spice)
1 tbsp vegetable oil (for searing)

For The Rice Noodle Salad

6 oz rice noodles, cooked and rinsed in cold water
1/2 red bell pepper, thinly sliced
1/4 cup fresh mint leaves, chopped
1/4 cup fresh parsley, chopped
2 tbsp sesame seeds (toasted for extra flavor)
2 green onions, sliced
1/4 cup shredded carrots (optional)
2 tbsp peanuts or cashews, chopped (optional, for crunch)

Dressing For The Salad

2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp rice vinegar
1 tsp honey
1 tsp sesame oil
Juice of 1/2 lime
1/2 tsp red pepper flakes

Directions

In a bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, garlic, ginger, sesame oil, red pepper flakes, and gochujang. Rub the marinade all over the lamb rack and let it marinate for at least 1 hour (or overnight for deeper flavor).
Preheat the oven to 400°F (200°C). Heat vegetable oil in a skillet over medium-high heat. Sear the lamb rack on all sides until golden brown (about 3 minutes per side). Transfer to a baking sheet and roast for 15-20 minutes (or until the internal temperature reaches 130°F/54°C for medium-rare).
In a small bowl, whisk together all the dressing ingredients. In a large bowl, toss the rice noodles with red bell pepper, mint, parsley, sesame seeds, green onions, and optional ingredients (carrots, nuts). Drizzle the dressing over the salad and toss to combine.
Slice the rested lamb rack into individual chops. Plate alongside the rice noodle salad and garnish with extra herbs and sesame seeds. Enjoy!

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Asian-Inspired Lamb Rack with Rice Noodle Salad

Asian-Inspired Lamb Rack with Rice Noodle Salad

Ingredients

For The Lamb Marinade

For The Rice Noodle Salad

Dressing For The Salad

Directions

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