Transport your tastebuds with the bold, aromatic flavours of Sambal - a spicy Indonesian dry or wet condiment made from ground chili peppers. Here, the dry spice mix lends intensity and characteristic savouriness to both the bread crumb crust for lamb chops and as a base for the tomato sambal sauce. The result is a visually stunning dish full of earthy warmth and complexity that truly elevates the everyday flavour experience.
This recipe is featured as part of the Sauce from Somewhere trend from the 2026 Flavour Forecast.
Ingredients
Sambal Spice Blend | Serves 6
- 4 tsps (20 milliliters) Club House ® Coriander Seed, Ground
- 1/2 tsp (2 milliliters) Club House ® Red Pepper, Crushed
- 2 tsps (10 milliliters) Club House ® Onion Powder
- 2 tsps (10 milliliters) Club House ® Garlic Powder
- 1 tbsp (15 milliliters) Club House Sea Salt Grinder
- 1/2 tsp (2 milliliters) Club House ® Turmeric, Ground
- 1 tbsp (15 milliliters) Club House ® Ginger, Ground
Sambal Crumb | Serves 6
- 10 each dried curry leaves (about 30 ml)
- 2 tbsps (30 milliliters) Sambal Spice Blend
- 1 medium lime, zest only
- 1/2 cup (125 milliliters) unsweetened coconut flakes
- 1/2 cup (125 milliliters) panko breadcrumbs
- 1 tbsp (15 milliliters) oil
Lamb Rack | Serves 6
- 1 1/4 pounds (675 grams) lamb rib roast, frenched (8 to 10 bone sections)
- 1 tbsp (15 milliliters) oil
- 2 tbsps (30 milliliters) Frenchs ® Dijon Mustard
Sambal Sauce | Serves 6
- 3 tbsps (45 milliliters) Sambal Spice Blend
- 1 tsp (5 milliliters) fenugreek leaves
- 1 tbsps (15 milliliters) neutral oil
- 1 tsp (5 milliliters) shrimp paste
- 2 large shallots, diced
- 1 large tomato, roughly diced
- 2 medium Fresnos chilies, diced
- 1 lime, juiced
Procedure
Procedure- For the Sambal Spice Blend, mix all ingredients in small bowl until well blended. Set aside.
- For the Sambal Crumb, place curry leaves in food processor. Pulse until leaves are small flakes. Add remaining ingredients. Pulse just until well mixed. Set aside in shallow dish until ready to coat lamb.
- For the Lamb, preheat oven to 450ºF (230°C). Place wire rack on large sheet pan. Score fatty side of lamb rack in a tight criss-cross pattern, being careful not to cut through the meat. Heat oil in a large skillet on medium heat until shimmering. Place lamb rack, fat side down, in pan; cook about 5 minutes or until golden brown. Increase heat to high and brown lamb on all remaining sides, turning every 2 to 3 minutes as needed.
- Remove lamb from pan and brush all over with Dijon mustard. Roll in Sambal Crumb mixture, pressing to adhere and coat evenly. Wrap bones in foil to avoid burning. Place crusted lamb on prepared wire rack.
- Roast 20 to 25 minutes or until the internal temperature reaches 135ºF (57ºC), for medium doneness. Let rest for 10 minutes before carving.
- Meanwhile, for the Sambal Sauce, heat oil in skillet on medium-high heat until shimmering. Stir in remaining 3 tablespoons (45 ml) of the Sambal Spice Blend, fenugreek leaves and shrimp paste. Cook and stir 1 to 2 minutes or until fragrant. Add shallots, chilies and tomato to pan, stirring to mix well. Cook until softened, about 5 minutes. Transfer to blender container. Cover and blend until smooth.
Serving
- To serve, spoon Sambal Sauce onto center of plate, then top with 2 lamb chops. Serve immediately.
CHEF's TIP!
Rack of lamb, can typically be purchased already “frenched,” where the fat and meat have been removed from the ends of the ribs bones, leaving them bare to create a more elevated appearance.
- Recipe type: Flavour Forecast
