Marinated Rack of Lamb with Coriander and Honey
Cookbook
Page 104
Course: Main Courses
coriander
honey
keeper
lamb
roast
roast lamb
Photo by Zosia
Photos (1)
Zosia
Reviews
3 reviews,
average rating 4.3 / 5
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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.
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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... Read more
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... Read more
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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!