Rack of lamb with honey and soy marinade
1kg rack of lamb, French trimmed
20g flat leaf parsley, leaves and stalks
30g mint, leaves and stalks
30g coriander, leaves and stalks
4 garlic cloves, peeled
15g fresh ginger, peeled and sliced
3 green chillies, seeded
½ tsp salt
50ml lemon juice
60ml soy sauce (gluten free)
3 tbsp honey
2 tbsp red wine vinegar
4 tbsp water
120ml sunflower oil
In a blender or food processor, blitz all the ingredients together, except for the sunflower oil.
Remove half the marinade, cover and refrigerate (this will be served as a salsa with the rack). Add the sunflower oil to the remaining marinade.
Choose a container that will hold the lamb tightly, pour in the marinade and coat the lamb well.
Cover and refrigerate overnight ideally or at least for several hours.
Preheat oven to 200°C/400F/Gas 6. Heat a griddle pan/barbeque (or frying pan). Remove the meat from the marinade and shake of excess (discard this portion of marinade).
Place the meat on the hot griddle and sear well on all sides, about 5 minutes in total.
Transfer to a baking tray and cook in the oven for about 15 minutes, depending on size of rack and how well you want them cooked. Slice the rack into chops and serve with reserved marinade.
This recipe is from The Dublin Cookery School.
Serves
6
Main ingredients
Lamb
Recipe Type
Dinner, Entertaining, Family Dinners
Special Info
Gluten free, Egg free, Pregnant Mums, Dairy free
Level of Difficulty
Easy
