Marinated Rack of Lamb with Coriander and Honey

Page 104

| Course Type: Main Courses

(3 reviews)

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Tags: coriander lamb roast honey keeper roast lamb

Recipe Review

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….

(3) useful  

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