Ottolenghi’s Marinated Rack of Lamb with Cilantro and Honey

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.

2. For the Chiles (3) I took "Serrano" chiles

3.  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 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

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!

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

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

18.  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!