1 kg rack of lamb, well-trimmed with excess fat removed, cut into 3 cutlet pieces
1/2 cup Bertolli Robusto Extra Virgin Olive Oil
Large handful parsley
Large handful of mint
Large handful coriander
3 cloves garlic
3 cm piece ginger, peeled and roughly chopped
½ - 1 teaspoon chilli flakes
1/4 cup lemon juice
1/4 cup soy sauce
1/4 cup honey
2 tablespoons red wine vinegar
1. Place the lamb in a ceramic baking dish or other large flat container. Combine the remaining ingredients in a food processor with 1/4 cup of water and a generous sprinkle of salt. Process until smooth. Coat the lamb with the marinade. Refrigerate for 3-4 hours or overnight.
2. Preheat the oven to 200°C and heat a heavy based frypan. Remove the lamb from the marinade, reserving the marinade. Sear the lamb on all sides and place in a baking tin. Roast for 15 minutes or until cooked to your liking.
3. Place the marinade in a small saucepan and simmer for a few minutes. Serve with the lamb.