BBQ rack of lamb with a bed of vegetables on a dish and a glass of water

BBQ Rack of Lamb Recipe

Ramp up your weekend dinner with this BBQ Rack of Lamb. Our Executive Chef, Andy Chu has really outdone himself with this succulent, flavourful dish that’s inspired by our Hong Kong Street Beef noodles.

Rack of lamb 

Succulent and flavourful 




  • 2 small cups Japanese Sake
  • 1 tbsp Sesame Oil
  • 1 tbsp Hoisin Sauce
  • 1-2 tbsp Vegetable Oil
  • Light Soy Sauce
  • 2 cloves fresh Garlic chopped
  • 1 tsp Curry Powder
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp 5 Spice Powder
  • pinch of White Pepper Powder
  • Fresh ginger slices
  • Rack of lamb (roughly 8 bones)
  • 1/2 Red Onion (in rough chunks)
  • small bunch Asparagus trimmed
  • 1/2 Red Pepper (sliced/chunks)


1. Cut your rack of lamb into 2 bone pieces and place onto a roasting tray
2. Pour on 1 small cup of Japanese sake, tbsp sesame oil and tbsp hoisin sauce and mix in well with your hands
3. Add in fresh garlic, curry powder, smoked paprika, 5 spice and mix well
4. Leave to marinate for 20-30 minutes
5. Place in a hot oven, grill or BBQ, the choice is yours!
6. For the vegetables, add vegetable oil to a hot wok and fry your ginger slices, red onion and asparagus
7. Pour in the other cup of Japanese sake
8. Add in your red pepper and a pinch of white pepper powder
9. Add a dash of light soy sauce
10. Stir and mix well until fully cooked
11. Serve with the lamb and enjoy!


Looking for a side dish to go with our BBQ Rack of lamb recipe? Our Spinach Salad with Asian-inspired dressing is the perfect addition. 


Mr Lees Team