---
title: "Lockdown Recipe of the Day: Rosemary-soy rack of lamb with a pistachio crust"
description: "Sweet soy, rosemary, pistachios and two racks of lamb… great idea or culinary mistake? There was only one way to find out. The answer: a resounding ‘more please’..."
type: "NewsArticle"
publisher: "Daily Maverick"
site: "https://www.dailymaverick.co.za"
section: "TGIFOOD"
author: "Tony Jackman"
author_url: "https://www.dailymaverick.co.za/author/tonyjackman/"
canonical_url: "https://www.dailymaverick.co.za/article/2020-10-08-lockdown-recipe-of-the-day-rosemary-soy-rack-of-lamb-with-a-pistachio-crust/"
published: "2020-10-08T12:36:04"
lang: "en-ZA"
word_count: 374
---

# Lockdown Recipe of the Day: Rosemary-soy rack of lamb with a pistachio crust

> Sweet soy, rosemary, pistachios and two racks of lamb… great idea or culinary mistake? There was only one way to find out. The answer: a resounding ‘more please’...

By Tony Jackman · Published 8 October 2020, 14:36 SAST

## Content

The idea stuck in my head that I had combined soy and rosemary before in a lamb dish. I assembled a range 0f ingredients: fresh garlic and ginger, rosemary, a tall bottle of Suree soy sauce (a blend of soya bean extract with molasses, salt and sugar) and a little bottle of low sodium soy sauce. I decided to throw caution to the winds. Consider me your guinea pig, then, and take the plunge yourself: just be sure to cook the racks until they are perfectly tender and pleasantly pink in the middle. I cooked them on the braai, which takes time but is worth the wait. Don’t rush them or overcook them; it’s a fine balancing act.

*(Serves 4)*

**Ingredients**

1 x three or four rack of lamb portion per serving

2 Tbsp sweet soy sauce such as Suree sweet soy sauce or kecap manis (i.e. a mixture of soy and molasses)

2 Tbsp low sodium soy sauce

2 cm piece of fresh ginger, finely grated

2 garlic cloves, finely chopped

2 Tbsp rosemary needles, finely chopped

Ground black pepper

3 or 4 Tbsp pistachios, crushed

Extra sweet soy sauce to hold the pistachios

**Method**

Combine the soy sauces, ginger, garlic, rosemary and ground black pepper (to taste) in a bowl and coat the lamb racks with it. Leave to marinate for a few hours or overnight.

Braai the racks on a grid high above hot coals until well browned and caramelised and continue cooking until they’re pink at the centre and super tender. Check by inserting a skewer into the thickest part. The juices should run pale pink. When they do, remove and keep warm.

Toast pistachios lightly in a dry pan and then crush them. Brush sweet soy sauce onto the fatty side of the cooked racks to “glue” the nut coating. Press them into the pistachios and serve.**DM/TGIFood**

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