2 racks of lamb (6 chops per rack), trimmed
30 ml (2 tbsp) BBQ sauce
30 ml (2 tbsp) soy sauce
2,5 ml (½ tsp) cinnamon
¼ tsp grated fresh ginger
45 ml (3 tbsp) honey
¼ cup lime juice
15 ml (1tbsp) olive oil
For the rice
250 ml (1 cup) Spekko Long Grain Parboiled Rice
2,5 ml ½( tsp) salt
7,5 ml (1 ½ tsp) turmeric
45 ml (3 tbsp) sugar (white or brown)
2,5 ml (½ tsp) ground cinnamon
125 ml (½ cup) raisins or sultanas
15 ml (1 tbsp) butter
625 ml (2 ½ cups) water
1.To make the marinade, mix the BBQ sauce, soy sauce, cinnamon, grated fresh ginger, honey and lime juice in a bowl. Whisk.
2.Add the lamb and coat well. Cover and marinate in the fridge for at least 4 hours or overnight.
3.Heat the oven to 190 °C.
4.Heat oil in a large pan over medium-high heat. Add lamb, fat-side down, and cook for 1-2 minutes each side to brown. Place in roasting pan, pour over marinade and roast for 15 minutes for medium-rare, or until cooked to your liking. Rest for 5 minutes, then slice into individual chops.
5.To prepare the rice, mix all the ingredients in a pot and bring to a boil, uncovered. Reduce the heat to low, cover and let it simmer for 20 to 30 minutes or until the rice is fluffy and water has been absorbed. Remove from the heat and fluff with a fork. Keep warm until serving time.