Meanwhile, heat the marinade in a small pan and simmer for 5 minutes. Roast for 20 to 30 minutes, or until the internal temperature reaches 130 to 140 degrees for medium rare. Line a baking sheet with aluminum foil, and place the racks on top. Preheat the oven to 375 degrees Fahrenheit. Remove from the oven and cover with aluminum foil. Marinade the lamb for at least one hour, or overnight. transfer to a baking tray and cook in the oven for about15 minutes, depending on the size of the racks and how well cooked you want them. Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. sear well on all sides, about 5 minutes in total. Remove the meat from the marinade, shaking off the excess.

Preheat the oven to 200c and heat up a griddle pan. Combine the garlic, rosemary, salt, and pepper and grind with a mortar and pestle, pulse in a food processor, or just finely chop with a knife. place in a non-metal container.īlitz together all the remaining ingredients in a food processor, pour them over the lamb and make sure it is well covered for a night in the marinade. use a very sharp knife to separate the rack into portions of two or three cutlets. Make sure most of the fat is trimmed off the lamb, leaving a uniform thin layer that will keep the meat moist and add to the flavour. In a pinch, marinate for at least 30 minutes while you are letting the lamb come to room temperature before grilling. Ottolenghi marinated rack of lamb with coriander and honey (serves 4) Marinate your rack of lamb for 4 hours or up to overnight. Season the lamb generously with salt and pepper. Preheat the oven to fan 200C/ conventional 220C/gas 7. Leave to marinate for at least 4 hours (or overnight if you have the time), turning occasionally. This dish is my contribution to the grill it! edition of the monthly mingle, hosted by sig from live to eat. Stand the racks of lamb in a china or glass baking dish, scatter the garlic and rosemary over the top, and drizzle with the olive oil. this marinade would also work well as an uncooked sauce - spoon it over cooked meat, fish, seafood or something liked vegetable kebabs – and is really worth trying. Place your lamb into the bowl (or bag) with the marinade, ensuring that all sides are covered. Stir until the spices are well incorporated. Having marinated the lamb overnight, i bought the leftover marinade to the boil so we could have it as a “gravy” with the meat and it was truly delicious. In a mixing bowl (or Ziploc bag), add your extra virgin olive oil, lemon juice, rosemary, thyme, basil, parsley, mint, pepper, salt, and the optional cayenne pepper. Turn the lamb over and continue to roast an additional 13-15 minutes or until internal temperature reaches 120° for medium rare. Stay close to the grill in case of flare ups. It is an incredibly aromatic combination of parsley, mint and coriander with depth of flavour provided by garlic, ginger and chillies against a sweet and sour backdrop of lemon juice, red wine vinegar, soy sauce and honey. Place the rack of lamb on the grill (fat side down) to sear the meat, about 5 minutes. The absolute jewel in the crown of the ottolenghi meal that i cooked at the weekend was the coriander and honey marinade that accompanied these lamb cutlets.

Marinade for lamb rack