Marinated Rack of Lamb With Cilantro and Honey

Marinated Rack of Lamb With Cilantro and Honey
Recipe by Yotam Ottolenghi

The main for my Ottolenghi dinner was this gorgeous rack of lamb. To say that this dish is one of my new favourite ways of serving lamb is an understatement. Even if you don't like lamb, do yourself a favour and try these. You'll be converted. I cooked them to medium rare as per my guests wishes and it was buttery flavourful perfection. The sauce...oh the sauce. Enjoy!

Serves: 4-6

2 1/4 lb / 1 kg rack of lamb, French trimmed
2/3 oz / 20 g flat-leaf parsley, leaves and stalks
1 oz / 30 g mint, leaves and stalks
1 oz / 30 g cilantro, leaves and stalks
4 cloves garlic, peeled
1/2 oz / 15 g fresh ginger, peeled and sliced
3 chiles, seeded
1/2 teaspoon salt
3 1/2 tablespoons lemon juice
4 tablespoons soy sauce
1/2 cup sunflower oil
3 tablespoons honey
2 tablespoons red wine vinegar
4 tablespoons water

1. Make sure that most of the fat is trimmed off the lamb, leaving a uniform thin layer that will keep the meat moist and add to the flavour.  Use a very sharp knife to separate the rack into portions of 2 or 3 chops.  Place in a non-metal container.

2. Blitz together all the remaining ingredients in a blender or food processor.Pour them over the lamb and make sure it is well covered in the marinade.03 add marinade to lamb. Refrigerate overnight.

3. Preheat the oven to 400F / 200C.  Heat up a heavy cast-iron pan, preferably a ridged grill pan.  Remove the meat from the marinade and shake off the excess.  Sear well on all sides, about 5 minutes total. Transfer to a baking sheet and cook in the oven for about 15 minutes, depending on the size of the rack sections and how well you want them cooked.

4. Meanwhile, heat the marinade in a small saucepan and simmer for 5 minutes.07 heat the marinade in a small saucepan. Put the chops on serving plates and serve the sauce in a separate bowl.  Both the chops and the sauce can be served hot or at room temperature.

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