https://tablenspoon.com
Start Reading Mode
Print
0 0

Lamb with cilantro, mint and honey

This is my go-to, and I never liked lamb until I had a version of this recipe at a dinner party. Wow!

It surprised me because the balance of herbs combined with the soy sauce and sweetness of lemon removed any strong flavors often associated with lamb.  You will become a fan!

The recipe can be made in advance, I always do this, and then just kept in a warm oven, or even served at room temperature for a casual spring lunch or dinner.

Recipe adapted from the cookbook Ottolenghi though simplified for ease of preparation.

Lamb with cilantro, mint and honey

This is my go-to, and I never liked lamb until I had a version of this recipe at a dinner party. Wow!

It surprised me because the balance of herbs combined with the soy sauce and sweetness of lemon removed any strong flavors often associated with lamb.  You will become a fan!

The recipe can be made in advance, I always do this, and then just kept in a warm oven, or even served at room temperature for a casual spring lunch or dinner.

Recipe adapted from the cookbook Ottolenghi though simplified for ease of preparation.

Posted by

Share it on your social network:

Or you can just copy and share this url

Ingredients

Recipe serves: 6-8
Lamb
3 1/2 pounds rack of lamb, cut into individual pieces
salt, enough to season both sides of each piece
Marinade
1 cup cilantro (coriander), stalks and leaves
1 cup mint, stalks and leaves
1 cup flat leaf parsley, stalks and leaves
6 garlic cloves, skins removed
1 thumb-size knob of fresh ginger, peeled and sliced
2 teaspoons fresh chili or chili flakes, or more if want greater heat
1/2 cup fresh lemon juice
1/2 cup soy sauce
1/4 cup vegetable oil
1/4 cup honey
1/4 cup water
garnish
few sprigs fresh cilantro, mint, parsley
print ingredients

thoughts&stories

Lamb is from a sheep less than one year old, and mutton comes from sheep that are older than one year.

In the northern hemisphere during colder months, we most often find lamb from New Zealand when it is summer in the southern hemisphere.  The best time for lamb in the US and Europe is in summer after natural breeding and outdoor grazing periods.

recipe box

You need to login or register to bookmark/favorite this content.

Share
Lamb with cilantro, mint and honey
Posted by
  • time
    6 hours
  • serves
    6
  • skill level
    Easy

Ingredients

  • Lamb

  • 3 1/2 pounds rack of lamb, cut into individual pieces
  • salt, enough to season both sides of each piece

  • Marinade

  • 1 cup cilantro (coriander), stalks and leaves
  • 1 cup mint, stalks and leaves
  • 1 cup flat leaf parsley, stalks and leaves
  • 6 garlic cloves, skins removed
  • 1 thumb-size knob of fresh ginger, peeled and sliced
  • 2 teaspoons fresh chili or chili flakes, or more if want greater heat
  • 1/2 cup fresh lemon juice
  • 1/2 cup soy sauce
  • 1/4 cup vegetable oil
  • 1/4 cup honey
  • 1/4 cup water

  • garnish

  • few sprigs fresh cilantro, mint, parsley

Directions

1
Done

Lamb

Ensure lamb is well trimmed of any fat. Place in a large air tight container until ready for the marinade.
2
Done

Marinade

In a food processor, blitz all marinade ingredients together until well blended. Taste and add more soy sauce or honey according to preference.
3
Done

Lightly salt each piece of lamb, pour marinade over the meat and rub to ensure both sides are well coated. Refrigerate for 5 hours or overnight.
4
Done

cooking

Heat up a bbq grill or a heavy metal pan on the stove top.
5
Done

Remove excess marinade from each piece of lamb, and place on grill or pan. You want to avoid any marinade or it burns in the griddle. Cook for 8-10 minutes each side.
6
Done

You can work in batches and keep finished lamb in a warm oven (170F/75C) until ready to serve.
7
Done

Place on a large serving platter and sprinkle with cilantro, mint, parsley.
8
Done

Optional

On medium to low flame on the stove top, heat the extra marinade for 10 minutes and serve in a bowl on the side.

Other Ideas

© 2018 table&spoon. All rights reserved. Website by freehand.