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

Ingredients

  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

Method

  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).

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