This sumptuous lamb recipe is about as sexy as food gets (on a plate). This dish benefits from overnight marinating.
Ingredients
- 6-bone rack of lamb, French trimmed
- 20g bunch of fresh flatleaf parsley
- 30g fresh mint leaves
- 1 fresh rosemary sprig, leaves finely chopped
- 2 garlic cloves
- 1 small red chilli, deseeded
- 50ml lemon juice
- 3 tbsp honey
- 2 tbsp olive oil
- 100g Greek yogurt
Method
- 1. Cut the lamb rack into 2 portions of 3 cutlets each. Place in a shallow dish.
- 2. Place the herbs, garlic, chilli, lemon juice, honey and oil in a food processor, season and blitz until smooth. Pour over the lamb, cover with cling film and marinate overnight.
- 3. Preheat the oven to 200°C/fan180°C/gas 6. Heat a heavy-based frying pan until hot. Shake the excess marinade from the lamb, then sear the cutlets on all sides until golden. Transfer to a baking tray and cook in the oven for 15 minutes until cooked but still a little pink in the middle.
- 4. Heat the remaining marinade in a small pan until boiling. Cool, then stir in the yogurt.
- 5. Serve the lamb with the sauce and a salad – try Lemon courgettes, feta and watercress salad (search online for the recipe).