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
- Scrape each rib with a sharp knife to remove fat or excess meat attached to the rib;
- clean it to just above the loin.
- Trim back excess fat on the loin, but leave a thin layer of fat to keep the meat juicy.
- With bones facing up, cut down through the flesh of the loin just enough to allow the rack of lamb to bend.
- Bend rack into a semicircle, and using kitchen twine, tie the racks together at the base and the center.
- 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
- Combine ingredients in a blender and process until smooth.
- Reserve half of the sauce for serving with lamb.
- Pour remaining sauce over the lamb and allow to marinate for four hours or overnight.
When ready to cook:
- Preheat oven to 375 degrees.
- Drain marinade from the rack.
- Place rack of lamb in a large roasting pan and roast for 35 minutes, or until temperature reaches 130 degrees inside for rare meat.
- Remove from oven and cover with foil, allowing it to rest for 20 minutes.
- Remove twine.
- Fill center of lamb with sautéed vegetables and serve.
- 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
- Heat butter in a sauté pan.
- Add carrots, potatoes, onions, and turnips and cook until tender.
- Add asparagus and cook for one minute.
- Season with salt and pepper and serve with remaining marinade as a sauce for the lamb.