Ottolenghi: The Cookbook
Marinated Rack of Lamb with Coriander and Honey
Page 104
| Course Type: Main Courses
View photos (1)Tags: coriander lamb roast honey keeper roast lamb
Recipe Reviews
Made this tonight with lamb steaks, because those were in the freezer wanting to be used.
Both of us thought the sauce was way too sweet. I didn't even use all the honey because I finished a jar and didn't want to open another. Tossed the rest of it.
The marinated lamb was good.
Zosia from Toronto, ON
Exceptionally delicious way to serve lamb.
The rack is first separated into serving-sized portions and marinated overnight. The combination of marinade ingredients was so odd (red wine vinegar, honey, lemon, soy sauce, herbs, garlic, ginger…..), I couldn’t imagine how it might taste.
The answer to that is….delicious. The lamb was beautifully tender and flavourful and, according to the carnivores, didn’t taste like lamb!!! I love that the authors have you boil the marinade to create a sauce – no wasted ingredients here – and though it wasn’t particularly attractive - the key was to put it on the plate under the lamb - it had a great sweet-sour flavour with a little bit of heat.
Will definitely make this again….
friederike from Berlin,
My SIL served this for her birthday last week, and it was absolutely divine! Very delicious both hot and cold, very juicy and aromatic - I could eat it every week! Absolutely recommended!
(edited 12th October 2012) (0) comment (2) useful
Login or register to add your own review of this recipe.