Black Pepper Lamb


  • 1 piece rack lamb with 3 bones

  • 1 bowl black pepper sauce


  • 1/2 tsp crushed black pepper

  • 1 tsp oyster sauce

  • 1/4 salt

  • 1 tbsp extra virgin olive oil

Serve With:

  • 1 no cooked boil potato (season with some olive oil and a pinch of salt)

  • 30g French beans (blanched)


  • Fresh Rosemary


  1. Rinse the rack lamb and pat-dry. Season with the marinade ingredients for 30 minutes.

  2. Heat up 1 tbsp olive oil to shallow-fry the marinated rack lamb until golden in color. Dish up and roast in the preheated oven at 160°C for 10 minutes until 70% cooked. Remove from the oven and set aside.

To Assemble:

  1. Arrange the blanched French beans onto serving platter, then top with cooked boil potato.

  2. Next, spoon the black pepper sauce on the platter and put on lamb rack, garnish with Rosemary.


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