This marinade is absolutely delicious – ginger, chillies, loads of herbs, soy sauce, honey etc. We loved it! You need to start a day in advance.
Marinated rack of lamb with coriander and honey – to serve 4
- 1kg rack of lamb, French trimmed
- 20g flat leaf parsley
- 30g mint
- 30g coriander
- 4 garlic cloves, peeled
- 15g ginger, peeled and sliced
- 3 chillies, seeded
- ½ tsp salt
- 50ml lemon juice
- 60ml soy sauce
- 120ml sunflower oil
- 3 tbsp honey
- 2 tbsp red wine vinegar
- 4 tbsp water
Trim most of the fat from the lamb, leaving an even layer to keep it moist and tasty. Separate the rack into portions of 2/3 cutlets and put in a non-metal container.
Blitz everything else together in a food processor, then pour over the lamb. Refrigerate overnight.
Heat the oven to 200ºC/Gas Mark 6. Heat up a heavy cast iron griddle or a barbecue. Lift the meat out of the marinade, shaking off the excess. Sear well on all sides, then transfer to a baking tray and cook in the oven for about 15 minutes, depending how big your racks are and how you like your meat cooked.
Meanwhile, heat the marinade in a small saucepan and simmer for 5 minutes. Serve the cutlets with the sauce on the side.
Wine Suggestion: Try a very young, lighter style Cotes du Rhone, or a Cotes du Ventoux. The less aggressive tannins and soft plum and possibly blueberry (depending on how young) fruit flavours with the herbal twist of southern France should work perfectly with the lamb and herbs.
(Original recipe from Ottolenghi: The Cookbook, Ebury Press, 2008.)