Marinated rack of lamb with herbs, honey and lemon recipe

By Angela Boggiano

  1. Serves 2
  2. Takes 10 minutes to make, 30 minutes to cook, plus overnight marinating
  3. Rating

This sumptuous lamb recipe is about as sexy as food gets (on a plate). This dish benefits from overnight marinating.

tried and tested
Marinated rack of lamb with herbs, honey and lemon


  1. 6-bone rack of lamb, French trimmed
  2. 20g bunch of fresh flatleaf parsley
  3. 30g fresh mint leaves
  4. 1 fresh rosemary sprig, leaves finely chopped
  5. 2 garlic cloves
  6. 1 small red chilli, deseeded
  7. 50ml lemon juice
  8. 3 tbsp honey
  9. 2 tbsp olive oil
  10. 100g Greek yogurt


  1. 1. Cut the lamb rack into 2 portions of 3 cutlets each. Place in a shallow dish.
  2. 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. 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. 4. Heat the remaining marinade in a small pan until boiling. Cool, then stir in the yogurt.
  5. 5. Serve the lamb with the sauce and a salad – try Lemon courgettes, feta and watercress salad (search online for the recipe).


Please register or sign-in to leave a comment. We’d love to hear what you think.

Sign in
Sign in

Forgot password ?

Why sign up?
Save recipes, enter exclusive competitions and upload you own recipes!

Register for free now
Sign up for our newsletter for the latest news, recipes and offers.
Healthy recipes
Dinner parties
Dinner parties

Get delicious. news & recipes straight to your inbox
* indicates required
( mm / dd / yyyy )