- peanut oil
- 2 racks of lamb
- 2 Tbsp sesame seeds toasted
- 2 Tbsp Dijon mustard
- 3 Tbsp soya sauce
- 1,5 Tbsp oriental sesame oil
- 1,5 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp salt
- ground pepper
- 1/2 cup fresh sage or 3 Tbsp dried, crumbled
Quickly brown the lamb in oil till nice and brown. Cool to room temperature.
Blend sesame seeds, mustard, soya sauce, 1,5 Tbsp sesame oil, sugar, garlic, salt and pepper.
Rub it over cooled lamb and let stand at room temperature for 1 hour.
When ready to eat preheat the oven to 220° C. Put the sage over lamb.Cover with foil.
Roast lamb 25 to 30 minutes for medium rare. Transfer to a a cutting board and let stand 15 minutes.
Great for entertaining as all can be done in advance.
