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Ottolenghi’s Marinated Rack of Lamb with Cilantro and Honey

2018-03-26

   La version Française se trouve ICI
A beautiful and delicious mediterranean dish 

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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

For 1 kg (2 ¼ lbs ) of Lamb

 

 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

 

For 1.5 kg (3 lbs 5 oz ) of Lamb

 

 Meat

3 lbs 5 oz Lamb Chops (1.5 kilograms). I prefer rack lamb

 Marinade

½ Cup Parsley (30 grams)

¾ Cup Mint leaves (45 grams)

½ Cup Coriander leaves (cilantro) (45 grams)

6 Garlic Cloves

4 Tablespoons Ginger Root (22.5 grams)

¾ teaspoon of Salt

⅓ Cup Lemon Juice (75 grams)

⅓ Cup Soy Sauce (90 grams)

4.5 Chiles

1 Cup Vegetable oil (180 grams)

4.5 tablespoons of Honey

3 tablespoons of Red Wine Vinegar

6 tablespoons of Water

 

For 500 g (1 lbs 2 oz ) of Lamb

 

 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

 

You will need...

Steps

The ingredients

1. 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

2. For the

Chiles

(3) I took "Serrano" chiles

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

The marinade

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

5. 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, just scrape with 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) (sans les graines !), the

Vegetable oil

(½ Cup or 120 g), the

Honey

(3 tablespoons), the

Red Wine Vinegar

(2 tablespoons) and the

Water

(4 tablespoons)

6. Blend all the ingredients
Cilantro and Honey Rack of LambCilantro and Honey Rack of Lamb

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

Lamb Chops

(2 ¼ lbs or 1 kg)

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

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

10. Refrigerate

overnight

, or at least

4 hours

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

Next day: Cooking

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

1 à 2 hours



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

13. Take the meat and set the marinade sauce aside

14.  Cook the meat

on very high heat

for

5 minutes

. Make sure to take a skillet that is oven proof

15. Flip and cook another

5 minutes

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

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

17.  Transfer to the preheated oven, and bake

10/15 minutes

at 400 °F / 200 °C
Cilantro and Honey Rack of LambCilantro and Honey Rack of Lamb

18.  Meanwhile cook the marinade sauce

on low/medium heat

Cilantro and Honey Rack of Lamb

Barbecue

19. You may also barbecue the meat instead

20. 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 ?

All recipes of Yotam Ottolenghi

Cooking with the same ingredients ?


What else to cook with Lemon


What else to cook with Cilantro


What else to cook with Ginger


What else to cook with Honey


What else to cook with Parsley


What else to cook with Chili pepper


What else to cook with Soy sauce

Rating:
4 / 5
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What to cook with...

5 spice powder

, Almond extract, Almond paste, Almond powder, Almonds,

Apricot

, Avocado,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

, Chili pepper,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Cream

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon juice

,

Lemon zests

,

Lime

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

, Mushrooms,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

,

Paprika

,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Peaches

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Poached eggs

,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

, Saffron,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Shortcrust Pastry, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

,

Sweetened condensed milk

,

Syrup

,

Tempered chocolate

, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

,

Velvet spray

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

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