Rack of Lamb in a Herb Marinade550x358
Rack of Lamb in a Herb Marinade550x358

RACK OF LAMB IN A HERB MARINADE

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July 17, 2015

Ingredients

Serves 4

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

Method

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.

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