Saturday, April 26, 2014

Marinated Rack of Lamb with Coriander and Honey

We've slowly been making our way through 2 lbs worth of a rack of lamb. Almost anything you do with lamb is tasty, but this is something special with an herby mix of sweet and sour. While you do have to remember to marinate this the night before, the dish itself is quick and easy to cook. It's perfect for company or as a weeknight meal.

One year ago: Chargrilled Morocco Chicken
Two years ago: Lamb Merguez Burgers with Harissa Mayonnaise
Four years ago: Lamb Yogurt Cake with Blackberry Sauce

Marinated Rack of Lamb with Coriander and Honey (from Ottolenghi)

1 kg rack of lamb, French trimmed
20g parsley, leaves and stalks
30g mint, leaves and stalks
30g cilantro, leaves and stalks
4 garlic cloves, peeled
15g fresh ginger, peeled and sliced
3 chilies seeded
1/2 tsp salt
50 ml lemon juice
60 ml soy sauce
120 ml sunflower oil
3 tbsp honey
2 tbsp red wine vinegar
4 tbsp water

1. Cut lamb into portions of 2 or 3 cutlets. Place in a non-metal container.
2. Blitz remaining ingredients in a blender or food processor. Pour over lamb. Cover and refrigerate overnight.
3. Preheat oven to 400F. Heat a cast iron skillet over a medium-high flame. Remove lamb from marinade (reserving it) and sear on all sides, ~5 minutes in total.
4. Cook in oven for 10 - 15 minutes depending on how cooked you want the lamb.
5. Meanwhile, heat marinade in small saucepan and simmer for 5 minutes.
6. Serve lamb with sauce.

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