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
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Monday March 26, 2018
- Comments : No Comment
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Languages :
English |
Français
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A beautiful and delicious mediterranean dish Don't forget to share your photos once you tried this recipe! HERE |

About 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 |
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 |
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.

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.

10/15 minutes
at 400 °F / 200 °CBarbecue |
19. You may also barbecue the meat instead
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
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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 |
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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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