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Chili Crusted Rack of Lamb

Chili Crusted Rack of Lamb

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  • Jeow Som
  • 200 grams Thai chili peppers, stems removed

  • 100 grams garlic, minced

  • 50 grams sugar

  • 35 grams lime juice

  • 15 grams fish sauce

  • 10 grams Rice Vinegar

  • To taste Kosher salt

  • Jeow Som Ponzu Butter (Yield: 40 servings)
  • 200 grams Ponzu Sauce

  • 20 grams Jeow Som (above)

  • 20 grams sugar

  • 30 grams Kotteri Mirin

  • 85 grams butter, softened

  • 25 grams Gluten-Free Tamari Soy Sauce

  • 1.5 grams guar gum, made into a slurry

  • 20 grams dashi (may substitute mushroom or vegetable stock)

  • Stir Fry
  • 6 to 7 ounces blue oyster and trumpet mushrooms

  • 9 pieces green onions (white parts only)

  • Canola oil

  • Snipped fresh chives

  • Bubu arare (optional)


  • To prepare jeow som, chop chili peppers and garlic in a food processor until finely chopped but still slightly chunky. Transfer to a bowl and add sugar, lime juice, fish sauce and rice vinegar; season to taste with salt.
  • To prepare butter, place ponzu sauce, jeow som, sugar and mirin in a large sauce pot and bring to a simmer over medium heat. Whisk well, then add butter and continue whisking until butter is fully incorporated.
  • Add guar gum slurry and whisk until sauce has thickened.
  • To prepare stir-fry, cut mushrooms into several pieces. Stir fry mushrooms and green onions until mushrooms are nicely charred. Remove from heat and stir in 10 grams Jeow Som Ponzu Butter or to taste. Garnish with snipped fresh chives and bubu arare, if desired.

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