1–1.5 lb lamb rack
1–2 teaspoons kosher salt
2 tablespoons Worcestershire sauce
1 tablespoon hoi sin sauce
1 tablespoon balsamic vinegar
1 tablespoon water
1 tablespoon Vegemite
- If your rack comes with a fat cap still attached, you may want to trim it back, but this is an optional step.
- Preheat an oven to 350f.
- Place lamb rack on a board and season well on both sides with kosher salt.
- In a small saucepan, combine all other ingredients and warm over low-medium heat until the mixture comes together and is about to bubble, about 3 minutes. Be careful not to leave it too much longer as it may burn. Separate the glaze into two small bowls (one will be used for the raw meat, one for the cooked dish).
- Place a skillet or oven-proof frying pan over high heat and coat with a light spritz of spray oil.
- Use a pastry brush to coat the rack with glaze on both sizes, then place in the pan to sear. Sear the rack, turning to ensure it’s browning evenly. Sear about 2 minutes per side, then place the whole pan into the oven.
- Cook until the lamb reaches an internal temperature of 130f on an instant read thermometer, about 10-15 minutes.
- Once at temperature, remove from plan and place on a board then cover the rack loosely with foil. Allow to rest 10-15 minutes before slicing.
- Slice the rack into cutlets and serve with a drizzle of the reserved glaze.