Crown Rack of Lamb with Coriander and Honey Marinade

Adapted from the Ottolenghi cookbook

Serves: 6 (2 racks of lamb of 6-8 ribs each))

Prep time: 1 hour and fifteen minutes plus time for lamb to marinate


  • 2 racks of lamb


  1. Scrape each rib with a sharp knife to remove fat or excess meat attached to the rib;
  2. clean it to just above the loin.
  3. Trim back excess fat on the loin, but leave a thin layer of fat to keep the meat juicy.Frenched Crown Rack of Lamb
  4. With bones facing up, cut down through the flesh of the loin just enough to allow the rack of lamb to bend.
  5. Bend rack into a semicircle, and using kitchen twine, tie the racks together at the base and the center.Manipulating the Lamb into a Crown
  6. Wrap each rib with aluminum foil and marinate at least four hours, or overnight.

For the marinade:


  • 1 cup mint leaves, chopped
  • 1 cut flat leaf parsley, chopped
  • 1 tablespoon of fresh ginger, peeled
  • 6 cloves of garlic, peeled
  • zest and juice of one lemon
  • 1/3 cup soy sauce
  • ¼ cup honey
  • ¼ cup sherry vinegar
  • 1/3 cup canola oil
  • 1 teaspoon salt
  • ½ teaspoon ground pepper


  1. Combine ingredients in a blender and process until smooth.
  2. Reserve half of the sauce for serving with lamb.
  3. Pour remaining sauce over the lamb and allow to marinate for four hours or overnight.

When ready to cook:


  1. Preheat oven to 375 degrees.
  2. Drain marinade from the rack.
  3. Place rack of lamb in a large roasting pan and roast for 35 minutes, or until temperature reaches 130 degrees inside for rare meat.
  4. Remove from oven and cover with foil, allowing it to rest for 20 minutes.
  5. Remove twine.
  6. Fill center of lamb with sautéed vegetables and serve.

Sauteed Vegetables


  • 1 medium sized turnip, cut into cubes
  • 3 carrots cut into 3-inch pieces
  • 1 cup asparagus tips
  • 2 cups baby new potatoes cut into 3-inch pieces
  • 2 cups small purple onions
  • 3 tablespoons butter


  1. Heat butter in a sauté pan.
  2. Add carrots, potatoes, onions, and turnips and cook until tender.
  3. Add asparagus and cook for one minute.
  4. Season with salt and pepper and serve with remaining marinade as a sauce for the lamb.
    Crown Rack of Lamb Meal

Print Friendly, PDF & Email

Leave a Comment

Your email address will not be published. Required fields are marked *