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Ottolenghi’s Marinated Rack of Lamb with Cilantro and Honey
2018-03-26
- This Recipe
- Chef: Yotam Ottolenghi
- Cuisine: Mediterranean Cuisine
- Course: Barbecue, Main Dish, Meat
- Difficulty: Easy
- Category: Course
- Servings: 4
- Preparation Time: 10 Minutes
- Cooking Time: 15 Minutes
- Readiness Time: 4 H
- This Post
- Chef : François
- Category: Recipe
- Posted on: Monday March 26, 2018
- Comments : No Comment
-
Languages :
English | 
Français
- Book
- The Cookbook
La version Française se trouve ICI |
A beautiful and delicious mediterranean dish |
PrintAbout this recipeA delicious sweet & sour dish that I loved instantly. You will looooooove it too, trust me! |
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And sooooo easy to make. A recipe from British-Israelian cook Yotam Ottolenghi. |
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 | Source of the recipeA recipe that I found in the book of Yotam Ottolenghi, "The Cookbook".To purchase online, see HERE |
 | The recipe is on page 104 |
Ingredients
 | For 1 kg (2 ¼ lbs ) of LambMeat 2 ¼ lbs Lamb Chops (1 kilogram). I prefer rack lambMarinade ⅓ Cup Parsley (20 grams)½ Cup Mint leaves (30 grams)⅓ Cup Coriander leaves (cilantro) (30 grams)4 Garlic Cloves2 Tablespoons Ginger Root (15 grams)½ teaspoon of Salt3 Tablespoons Lemon Juice (50 grams)¼ Cup Soy Sauce (60 grams)3 Chiles½ Cup Vegetable oil (120 grams)3 tablespoons of Honey2 tablespoons of Red Wine Vinegar4 tablespoons of Water |
For 1.5 kg (3 lbs 5 oz ) of LambMeat 3 lbs 5 oz Lamb Chops (1.5 kilograms). I prefer rack lambMarinade ½ Cup Parsley (30 grams)¾ Cup Mint leaves (45 grams)½ Cup Coriander leaves (cilantro) (45 grams)6 Garlic Cloves4 Tablespoons Ginger Root (22.5 grams)¾ teaspoon of Salt⅓ Cup Lemon Juice (75 grams)⅓ Cup Soy Sauce (90 grams)4.5 Chiles1 Cup Vegetable oil (180 grams)4.5 tablespoons of Honey3 tablespoons of Red Wine Vinegar6 tablespoons of Water |
For 500 g (1 lbs 2 oz ) of LambMeat 1 lbs 2 oz Lamb Chops (500 grams). I prefer rack lambMarinade 3 Tablespoons Parsley (10 grams)¼ Cup Mint leaves (15 grams)3 Tablespoons Coriander leaves (cilantro) (15 grams)2 Garlic Cloves1 Tablespoon Ginger Root (7.5 grams)¼ teaspoon of Salt2 Tablespoons Lemon Juice (25 grams)2 Tablespoons Soy Sauce (30 grams)1 ½ Chiles⅓ Cup Vegetable oil (60 grams)1 ½ tablespoons of Honey1 tablespoon of Red Wine Vinegar2 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) andCoriander leaves (cilantro)
(⅓ Cup or 30 g). Start by washing them.
2. For the
3.
Make sure to seed them !
Chiles
(3) I took "Serrano" chiles3.
Make sure to seed them !
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
6. Blend all the ingredients
5. Place into a blender: the
Parsley
(⅓ Cup or 20 g), theMint leaves
(½ Cup or 30 g), theCoriander leaves (cilantro)
(⅓ Cup or 30 g), theGarlic Cloves
(4), theGinger Root
(2 Tablespoons or 15 g). (To peel ginger, don't use a peeler, just scrape with a teaspoon), theSalt
(½ teaspoon), theLemon Juice
(3 Tablespoons or 50 g), theSoy Sauce
(¼ Cup or 60 g), theChiles
(3) (sans les graines !), theVegetable oil
(½ Cup or 120 g), theHoney
(3 tablespoons), theRed Wine Vinegar
(2 tablespoons) and theWater
(4 tablespoons)6. Blend all the ingredients
7. If you have a rack a lamb, (which is my favorite choice), cut the
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
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 least4 hours
!
Next day: Cooking |
11. The next day, remove the marinade from the refrigerator and let it warm at room temperature for about
12. Preheat the oven to 400 °F / 200 °C
13. Take the meat and set the marinade sauce aside
14.
Cook the meat
15. Flip and cook another
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
for5 minutes
. Make sure to take a skillet that is oven proof15. Flip and cook another
5 minutes
16. I also cover each piece of meat with the marinade sauce
17.
Transfer to the preheated oven, and bake
17.
Transfer to the preheated oven, and bake 10/15 minutes
at 400 °F / 200 °C
18. Meanwhile cook the marinade sauce
Meanwhile cook the marinade sauce on low/medium heat
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!
ResultTransfer the marinade in a dish and place each piece of meat |
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Soooooo good. The taste of the lamb with the sauce... an incredibly aromatic combination of parsley, mint and coriander |
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All the Mediterranean Cuisine recipes  All the Mediterranean Cuisine recipes are HERE |
The result and the pix
|
|
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 |
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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
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