- 1 kg rack of lamb
- 2o gr flat parseley, leaves and stalks
- 30 gr mint, leaves and stalks
- 30 gr coriander, leaves and stalks
- 4 garlic cloves peeled
- 15 gr fresh ginger peeled and sliced
- 3 chillies seeded or chili flakes
- 1/2 tsp salt
- 50 ml lemon juice
- 60 ml soya sauce
- 120 ml sunflower oil
- 3 Tbs honey
- 2 Tbs red wine vinegar
- 4 Tbs water
Blitz together all ingredients ( except lamb!!)
You can either leave the racks as they are or cut them in portions of 2 or 3 cutlets.
Marinate overnight in the refrigerator.
Preheat oven to 200°. Sear the racks in a hot pan for 5 inutes total than transfer into the oven and cook for about 15 minutes depending on the size of the racks.
You can also barbecue.
Heat up the remaining of the marinade.
Both meat and marinade can be served at room temperature.
