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Sticky Asian-Style Lamb

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This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Sticky Asian-Style Lamb

Ingredients

for 4 servings

  • lamb, 1 rack + 6 cutlets
  • 6 cloves garlic, minced
  • 4 anise seeds
  • 4 sprigs fresh thyme, (+ additional for garnish)
  • 5 teaspoons honey
  • 3 tablespoons gochujang
  • 4 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon Chinese 5-spice

Nutrition Info

  • Calories 114
  • Fat 1g
  • Carbs 26g
  • Fiber 1g
  • Sugar 19g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 180°C. Mix all ingredients (except the lamb) in a bowl
  2. Line a baking pan with aluminium foil and brush with oil. Trim the lamb fat and place the lamb on the tray. Brush half of the spice mix all over the lamb.
  3. Bake for 25 minutes. After that, baste/brush with the remaining spice mix every 10 minutes
  4. Once the lamb has been in the oven for 45 minutes, increase the temperature to 220°C & move the lamb to the top third of the oven. Bake for 10 to 15 minutes until caramelised
  5. Remove from the oven and top with the juices on the tray (discard any fat).
  6. Serve warm.

Ingredients

for 4 servings

  • lamb, 1 rack + 6 cutlets
  • 6 cloves garlic, minced
  • 4 anise seeds
  • 4 sprigs fresh thyme, (+ additional for garnish)
  • 5 teaspoons honey
  • 3 tablespoons gochujang
  • 4 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon Chinese 5-spice

Nutrition Info

  • Calories 114
  • Fat 1g
  • Carbs 26g
  • Fiber 1g
  • Sugar 19g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 180°C. Mix all ingredients (except the lamb) in a bowl
  2. Line a baking pan with aluminium foil and brush with oil. Trim the lamb fat and place the lamb on the tray. Brush half of the spice mix all over the lamb.
  3. Bake for 25 minutes. After that, baste/brush with the remaining spice mix every 10 minutes
  4. Once the lamb has been in the oven for 45 minutes, increase the temperature to 220°C & move the lamb to the top third of the oven. Bake for 10 to 15 minutes until caramelised
  5. Remove from the oven and top with the juices on the tray (discard any fat).
  6. Serve warm.

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