Lamb with coriander and honey from Ottolenghi

Serves 2

500 g (French trimmed rack of) lamb

In a food processor, blitz:
10 g flat leaf parsley, leaves and stalks
15 g mint, leaves and stalks (or 5g dry mint)
15 g coriander, leaves and stalks
2 garlic cloves, peeled
7 g fresh ginger, peeled and sliced
2 chillies, seeded
1/4 tsp salt
25 ml lemon juice
30 ml soy sauce
60 ml sunflower oil
1.5 tbsp honey
1 tbsp red wine vinegar
2 tbsp water

Pour over the lamb, cover and refrigerate overnight.

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