2 no : lamb, rack, chilled
8 cl : garlic, fresh
20 g : ginger, fresh
250 ml : wine, Chinese rice (hua tiao jiou)
4 tbsp : sugar
4 tbsp : honey
2 tbsp : oil, sesame
4 tbsp : sauce, soya light
4 tbsp : sauce, O.K
4 tbsp : sauce, oyster
1 pch : colouring, red

The Marination
Using a mixing bowl add in sliced garlic and ginger, stir in the rest of the liquid ingredients. Lastly add the red char siew colouring. Marinade the lamb for 2 to 4 hours.

Cooking
Pre-heat over to 200C.
Remove the lamb from the marinade, and pat dry. Heat some oil in a sauté pan over medium heat. Sear the lamb of meat side until brown and turn over. Bake in the over for 10 minutes and gradually coat the lamb with the marinade. Remove the lamb from the oven place aside to cool before cut. Serve with desired vegetables.