Recipes: Mint, Coriander and Honey Marinated Lamb Rack
It can also be used as a gravy for larger joints – if you have met us at at fair, you will have tasted it that way. If you use it this way, warm the sauce through rather than cook it – this way it retains its vivid colour.
The sauce will last for at least a week in the fridge
Serves 4, overnight marinade, 30 minutes cooking. The amount below is generous so that it can be used as a gravy as well as a marinade.
- 1kg French trimmed rack of lamb
- 60g flat leaf parsley, leaves and stalks
- 100g mint, leaves and stalks
- 100g coriander, leaves and stalks
- 3 garlic cloves
- 30g fresh ginger, peeled and sliced
- 2 chillies, unseeded
- 1 tsp salt
- 100ml lemon juice
- 100ml soy sauce
- 300ml sunflower oil
- 6 tbsp honey
- 4 tbsp red wine vinegar
- 80ml water
- 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.
- 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 200C/390F and heat up a griddle pan.
- Remove the meat from the marinade, shaking off the excess. Sear well on all sides (taking about 5 minutes in total).
- Transfer to a baking tray and cook in the oven for about15 minutes, depending on the size of the racks and how well cooked you want them.
- Heat the marinade in a small pan and simmer for 5 minutes. Both the cutlets and sauce can be served hot or at room temperature.