Chef Ottolenghi's Marinated Rack Of Lamb With Cilantro & Honey
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Spring is here! The days are getting longer, the weather is warmer, and everyone seems to be in a good mood!
With Passover and Easter coming up, you may be planning your menu for get-togethers with family or friends. If so, I'm sharing this recipe from Chef Ottolenghi's "The Cookbook" with you in mind!
This Marinated Lamb With Cilantro And Honey is the perfect entree for your holiday dinner. A delicious, flavorful Mediterannean dish that I loved instantly. And your family will love it too, trust me
Why I Love This: Lamb is a nutrient-dense meat; it’s a great source of protein, healthy fats, and iron. It’s also rich in essential B vitamins like B12 and B6, which promote a healthy nervous system, and zinc, which supports a healthy immune response.
Marinated Rack Of Lamb With Cilantro & Honey
Yield: 4-6 Servings
2 ¼ lbs Rack Of Lamb (1 kilogram).
⅓ Cup Parsley (20 grams)
½ Cup Mint leaves (30 grams)
⅓ Cup Coriander leaves (cilantro) (30 grams)
4 Garlic Cloves
2 Tablespoons Ginger Root (15 grams)
½ teaspoon of Salt
3 Tablespoons Lemon Juice (50 grams)
¼ Cup Soy Sauce (60 grams)
3 Chiles (seeded. I used Serrano)
½ Cup Vegetable oil (120 grams)
3 tablespoons of Honey
2 tablespoons of Red Wine Vinegar
4 tablespoons of Water
The marinade is super easy to make. Marinate overnight.
Make sure most of the fat is trimmed off the lamb, leaving a uniform thin layer that will keep the meat moist and add to the flavor
Use a very sharp knife to separate the rack into portions of two or three cutlets.
Blitz together all the remaining ingredients in a food processor and then pour over the lamb and making sure every piece is well covered.
Place in a non-metal container or Ziploc bag and refrigerate overnight.
Preheat the oven to 400. 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.
Meanwhile, heat the marinade in a small saucepan and simmer for 5 minutes. 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.
