Juicy lamb racks marinated in Mediterranean herbs make a great, protein-packed dish and are perfectly complemented by roast potatoes
- 2 lamb racks, cut into 6 triple-boned cutlets (so you'll have 18 cutlets)
- large handful each: flat-leaf parsley, coriander and mint, thick stalks removed
- 2 garlic cloves, crushed
- 175ml (6fl oz) olive oil, plus 4tbsp
- 2tbsp clear honey
For a great lamb recipe, try our classic lamb racks with Mediterranean herbs for a wonderful dish you’ll want to eat again and again.
HOW TO MAKE MEDITERRANEAN HERBY LAMB RACKS
- Place all the marinade ingredients, minus the 4tbsp olive oil, in a food processor and blend to form a thick paste. Transfer to a non-metallic bowl, add the lamb and coat well. Cover and leave to marinate in the fridge for at least 4 hours or overnight.
- When ready to cook, heat the oven to 220 C, 200 C fan, 425 F, gas 7, and heat a frying pan with a splash of oil. Remove the lamb from the marinade and wipe off the excess. Season the cutlets well, then seal them on all sides in the frying pan. You can also brown them on the barbecue - great if you have a gas one, as it saves a messy cooker and washing up. Transfer to a roasting tin and cook on the top shelf of the oven for 15 minutes (this will give you lamb that's just pink). Remove from the oven and rest for 5 minutes.
- Transfer the leftover marinade to a small pan, add the 4 tablespoons of olive oil and some seasoning, and heat gently until it begins to bubble. Cut the lamb into individual cutlets and serve piled up in the middle of the table, with the marinade in a bowl for everyone to share.
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