Lamb · Meat · Plan Ahead

Marinated Lamb Rack with Coriander & Honey



1kg rack of lamb, French trimmed

Small bunch fresh flat-leaf parsley, leaves & stalks

Small bunch fresh mint, leaves & stalks

Small bunch fresh coriander, leaves & stalks

4 garlic cloves, peeled

1 thumb-sized piece fresh garlic, peeled and sliced

3 chillies, seeded

1 tsp salt

Juice of 1 lemon

60ml soy sauce

120ml sunflower oil

3 tbsp honey

2 tbsp red wine vinegar



  1. Ensure most of the fat is trimmed from the lamb, leaving a uniform thin layer. Separate the rack into portions of 2 or 3 cutlets
  2. Blitz together all the remaining ingredients with 4 tbsp water in a blender
  3. Place lamb in an airtight container and cover with the marinade. Cover and chill overnight
  4. Pre-heat the oven to 200 degrees
  5. Heat a heavy griddle pan. Shake excess marinade from the lamb and sear on all sides for around 5 minutes in total
  6. Transfer to a baking tray and cook in the oven for around 15 minutes
  7. Meanwhile, heat the marinade in a small pan for around 5 minutes
  8. Serve the cutlers warm with extra sauce to dress



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