Marinated rack of lamb with herbs and lemon

Name: Marinated rack of lamb with herbs and lemon
Yield: Serves 2
Cuisine: British recipes
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

Easy
March 2009

Easy
March 2009

Serves 2
Takes 10 minutes to make, 30 minutes to cook, plus overnight marinating

This classic rack of lamb recipe is made with herbs, garlic, chilli, lemon – an impressive dinner for two people.

Gluten-free recipes

Save recipe

Save

Save recipe Print

Rate

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

Cut the lamb rack into 2 portions of 3 cutlets each. Place in a shallow dish.
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.
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.
Heat the remaining marinade in a small pan until boiling. Cool, then stir in the yogurt.
Serve the lamb with the sauce and a salad.