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
Languages : English | Français

Ingredients
Lamb, Garlic, Lemon, Cilantro, Ginger, Mint, Honey, Parsley, Chili pepper, Soy sauce,

Book
The Cookbook

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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!

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

Source of the recipe

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

To purchase online, see HERE

The recipe is on page 104

The Cookbook

Ingredients

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...

Ninja Ninja

Blender Ninja

Large Mixing Bowls, Stainless Steel

Food Wrap

Cast Iron Shallow Casserole Le Creuset

Saute Pan Scanpan

Weber 4-Burner Gas Grill

Weber Liquid Propane Small Grill

Weber Charcoal Grill

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.

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

Ninja Ninja

Blender Ninja

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

Large Mixing Bowls, Stainless Steel

Food Wrap

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

Cast Iron Shallow Casserole Le Creuset

Saute Pan Scanpan

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

Weber 4-Burner Gas Grill

Weber Liquid Propane Small Grill

Weber Charcoal Grill

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!

Result

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

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

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Ottolenghi’s Marinated Rack of Lamb with Cilantro and Honey

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The result and the pix

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Comments for This Recipe

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