Just in time for spring, a delicious lamb dish with an herb-infused marinade of cilantro, parsley, mint contrasted with the satisfying flavors of ginger and soy sauce with the sweetie, sweetness of honey. You can make ahead and serve warm or at room temperature. Adapted from an Ottolenghi recipe. —Barbara-table&spoon
rack of lamb, trimmed and cut into individual pieces
cilantro (coriander), stalk and leaves
flat leaf parsley, stalk and leaves
fresh mint, stalk and leaves
garlic cloves, skins removed
thumb-size piece of ginger, peeled and sliced
few sprigs of coriander and/or parsley for garnish
In This Recipe
Assure fat is trimmed off the lamb and uniform of each piece. Set aside in large airtight container, ready for the marinade.
In a food processor, place all ingredients and blitz until well blended. Taste and add more soy sauce or lemon juice if needed.
Lightly salt the lamb on both sides, and then pour the marinade over the lamb and rub it into each piece with your hands. Refrigerate for 5 hours, or overnight.
Heat bbq grill or heavy cast iron pan on stove top, remove the lamb from marinade taking off as much of the sauce as possible.
Place lamb onto grill or pan and cook for 8-10 minutes per side.
When cooked, place on a beautiful serving dish and sprinkle with some fresh cilantro or parsley.
Optional: heat extra marinade in a sauce pan and serve on a bowl on side of the lamb.