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Ottolenghi’s Marinated Rack of Lamb with Cilantro and Honey

2018-03-26
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Monday March 26, 2018
  • Comments : No Comment
  • Languages :  English  |   Français
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   La version Française se trouve ICI
A beautiful and delicious mediterranean dish 




About this recipe

A delicious sweet & sour dish that I loved instantly. You will looooooove it too, trust me!

Cilantro and Honey Rack of Lamb


And sooooo easy to make. A recipe from British-Israelian cook Yotam Ottolenghi.

Cilantro and Honey Rack of Lamb

Cilantro and Honey Rack of Lamb

Source of the recipe

A recipe that I found in the book of Yotam Ottolenghi, “The Cookbook”.

To purchase online, see HERE
Cilantro and Honey Rack of Lamb
The recipe is on Page 104

Ingredients

Cilantro and Honey Rack of Lamb

Full proportions

 

 Meat

2 ¼ lbs Lamb Chops (1 kilogram). I prefer rack lamb

 Marinade

⅓ Cup Parsley (20 grams)

½ Cup Mint leaves (30 grams)

⅓ Cup Coriander leaves (cilantro) (30 grams)

4 Garlic Cloves

2 Tablespoons Ginger Root (15 grams)

½ teaspoon of Salt

3 Tablespoons Lemon Juice (50 grams)

¼ Cup Soy Sauce (60 grams)

3 Chiles

½ Cup Vegetable oil (120 grams)

3 tablespoons of Honey

2 tablespoons of Red Wine Vinegar

4 tablespoons of Water

Half proportions

 

 Meat

1 lbs 2 oz Lamb Chops (500 grams). I prefer rack lamb

 Marinade

3 Tablespoons Parsley (10 grams)

¼ Cup Mint leaves (15 grams)

3 Tablespoons Coriander leaves (cilantro) (15 grams)

2 Garlic Cloves

1 Tablespoon Ginger Root (7.5 grams)

¼ teaspoon of Salt

2 Tablespoons Lemon Juice (25 grams)

2 Tablespoons Soy Sauce (30 grams)

1 ½ Chiles

⅓ Cup Vegetable oil (60 grams)

1 ½ tablespoons of Honey

1 tablespoon of Red Wine Vinegar

2 tablespoons of Water

Steps


The ingredients

You will need a few herbs :

Parsley

(⅓ Cup or 20 g),

Mint leaves

(½ Cup or 30 g) and

Coriander leaves (cilantro)

(⅓ Cup or 30 g).

Start by washing them.

Cilantro and Honey Rack of Lamb

For the

Chiles

(3) I took “Serrano” chiles

Cilantro and Honey Rack of Lamb
Cilantro and Honey Rack of Lamb
1.  Make sure to seed them !

The marinade

2. The marinade is easy to make. Marinating the meat will make it more tender and tastier.

Place into a blender:
  • the

    Parsley

    (⅓ Cup or 20 g)
  • the

    Mint leaves

    (½ Cup or 30 g)
  • the

    Coriander leaves (cilantro)

    (⅓ Cup or 30 g)
  • the

    Garlic Cloves

    (4)
  • the

    Ginger Root

    (2 Tablespoons or 15 g). (To peel ginger, don't use a peeler, use a teaspoon)
  • the

    Salt

    (½ teaspoon)
  • the

    Lemon Juice

    (3 Tablespoons or 50 g)
  • the

    Soy Sauce

    (¼ Cup or 60 g)
  • the

    Chiles

    (3) (seeded!)
  • the

    Vegetable oil

    (½ Cup or 120 g)
  • the

    Honey

    (3 tablespoons)
  • the

    Red Wine Vinegar

    (2 tablespoons)
  • the

    Water

    (4 tablespoons)

Cilantro and Honey Rack of Lamb

Blend all the ingredients

Cilantro and Honey Rack of Lamb

3. If you have a rack a lamb, (which is my favorite choice), cut the

Lamb Chops

(2 ¼ lbs or 1 kg)

Cilantro and Honey Rack of Lamb

4. Place all the ingredients in a dish, and make sure the meat is entirely covered

Cilantro and Honey Rack of Lamb

5. Cover with plastic wrap, pressing the plastic against the marinade.

Refrigerate

overnight

, or at least

4 hours

!

Cilantro and Honey Rack of Lamb

Next day: Cooking

6. The next day, remove the marinade from the refrigerator and let it warm at room temperature for about

1 à 2 hours



7. Preheat the oven to 400 °F / 200 °C

8. Take the meat and set the marinade sauce aside

9.  Cook the meat in a hot skillet for

5 minutes

.
Make sure to take a skillet that is oven proof

10. Flip and cook another

5 minutes



11.  Transfer to the preheated oven, and bake

10/15 minutes

at 400 °F / 200 °C

12. I also cover each piece of meat with the marinade sauce

13.  Meanwhile cook the marinade sauce

on low/medium heat

Cilantro and Honey Rack of LambCilantro and Honey Rack of LambCilantro and Honey Rack of LambCilantro and Honey Rack of LambCilantro and Honey Rack of LambCilantro and Honey Rack of LambCilantro and Honey Rack of Lamb

Barbecue

You may also barbecue the meat instead

Result

Once the meat is cooked, you will notice it’s blackened. It’s probably not burned, it’s just that it’s caramelized and it’s delicious!

Cilantro and Honey Rack of Lamb

Result

Transfer the marinade in a dish and place each piece of meat

Cilantro and Honey Rack of Lamb


Soooooo good. The taste of the lamb with the sauce… an incredibly aromatic combination of parsley, mint and coriander

Cilantro and Honey Rack of Lamb

The result and the pix


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Cooking with the same Chef ?

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What to cook with...

Celery

,

5 spice powder

,

Almond extract

,

Almond paste

, Almond powder,

Almonds

, Avocado,

Basil

,

Beef

,

Beef stock

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

,

Carrots

, Chicken,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

,

Choux dough

, Cilantro, Cinnamon,

Cloves

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin,

Diced bacon

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger,

Glucose

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Icing fondant

,

Inverted sugar

,

Italian meringue

,

Ketchup

,

Ladyfingers

,

Lamb

,

Lard

,

Laurel (bay) leaves

,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

,

Mascarpone

,

Mascarpone cream

,

Milk chocolate

,

Milk powder

,

Mint

,

Mushrooms

,

Nutmeg

,

Olives

, Onions,

Orange juice

,

Orange zests

, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

,

Pistachio paste

,

Pistachios

,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Red wine

,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

,

Rum

,

Rye flour

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

,

Shallots

, Soy sauce,

Spinach leaves

,

Strawberries

, Thyme,

Tomato paste

,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yoghurt

,



2 ¼ lbs Lamb Chops (1 kg)

⅓ Cup Parsley (20 g)

½ Cup Mint leaves (30 g)

⅓ Cup Coriander leaves (cilantro) (30 g)

4 Garlic Cloves

2 Tablespoons Ginger Root (15 g)

½ teaspoon of Salt

3 Tablespoons Lemon Juice (50 g)

¼ Cup Soy Sauce (60 g)

3 Chiles

½ Cup Vegetable oil (120 g)

3 tablespoons of Honey

2 tablespoons of Red Wine Vinegar

4 tablespoons of Water