- Defrost lamb rack with the bone-side up. Tie tightly with butcher’s twine to compact the roast and keep its shape. Marinate for 30 mins.
- Sear all sides of lamb rack until browned. Place on a roasting pan. Coat evenly with 3 tbsp of Lee Kum Kee Premium Soy Sauce. Roast for 20 mins in a 180°C preheated oven.
- Melt butter. Add minced garlic, breadcrumbs, rosemary and dash of salt. Sauté together to make the herb-crust.
- Brush the remaining Lee Kum Kee Premium Soy Sauce evenly over the lamb rack. Pat on herb crust, then roast in the oven until light golden. Heat the sauce mix and stir well. Serve lamb rack with the sauce.