Recipe Details
Title Marinated rack of lamb with coriander and honey
Author Ottolenghi
Portions 4
Created 16th February 2015 08:35 am
Weight (Per Portion)

One portion of this dish weighs approximately 290.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Lamb, cutlets, raw2 Pound
Parsley, raw20 Gram
Mint, fresh30 Gram
Coriander leaves, fresh30 Gram
Garlic4 Clove
Ginger, root15 Gram
Pepper, hot chilli, red, raw3 Small
Salt, table0.5 Teaspoon
Lemon, juice50 Millilitre
Sauce, Soy60 Millilitre
Oil, sunflower120 Millilitre
Honey3 Tablespoon
Vinegar, red wine2 Tablespoon
Water, tap, drinking4 Tablespoon
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 821
Protein 56.93%
Other Carbohydrate 1.47%
Sugar 11.68%
Fat Saturated 126.02%
Fat Unsaturated 85.74%
Fiber 1.70%
Sodium 61.63%
Salt 64.58%
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Recipe Method
1. 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 flavour. 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 for a night in the marinade. Refrigerate overnight. 3. Preheat the oven to 200 0c/gas mark 6. Heat up a heavy cast iron pan, preferably a griddle pan. Remove the meat from the marinade and shake off the excess. Sear well on all side, about 5 minutes in total. Transfer to a baking tray and cook in the oven for about 15 minutes, depending on the size of the chops and how well you want them to cook. 4. Meanwhile, heat the marinade in a small saucepan and simmer for 5 minutes. Put the chops on serving plates and serve with the sauce in a separate bowl. Both chops and sauce can be served hot or at room temperature.