A very tasty recipe with Lamb for a special occasion.
- 1kg Rack of Lamb (French trimmed)
- 20g Flat leaf Parsley (leaves and stalks)
- 30g Mint (leaves and stalks)
- 30g Coriander (leaves and stalks)
- 4 cloves Garlic (peeled)
- 15g Fresh Ginger (peeled and sliced)
- 3 Green Chillies
- 1/2 teaspoon Salt
- 50ml Lemon Juice
- 60ml Soy Sauce
- 3 tablespoons Honey
- 2 tablespoons Red Wine Vinegar
- 4 tablespoons Water
- 120ml Sunflower Oil
|Preparation the day before|
|In a blender or food processor, blitz all the ingredients together, except for the sunflower oil. |
Remove half the marinade. Cover and refrigerate. This portion of the marinade will be served as a salsa with the racks.
Add the sunflower oil to the remaining marinade. Choose a container that will hold the lamb very tightly.
Pour the marinade with the oil over the lamb and turn it to coat.
Cover and refrigerate overnight ideally or at least for several hours.
|Preparation on the day|
|Preheat the oven to 200C / Gas 6 / 400F. Heat a griddle pan (or a frying pan if you don't have one). |
Remove the meat from the marinade and shake off the excess. (This portion of the marinade will be discarded).
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 the size of the racks and how well you want them cooked.
Slice the rack into chops and serve with the reserved marinade.
© Dublin Cookery School