Tangy BBQ roast rack of lamb with yellow rice | Spekko Rice
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Tangy BBQ roast rack of lamb with yellow rice

Tangy BBQ roast rack of lamb with yellow rice

The honey and ginger flavour combination is addictive. Serve this for a celebration dinner.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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    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.

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