Spiced Rack of Lamb by Carina Contini of Contini Restaurants in Edinburgh
The Romans brought many things to the British Isles and among them was lamb. The classic marriage of garlic and rosemary with lamb will never go wrong, but this recipe for rack of lamb takes the flavours to a whole new level. It’s actually my children’s favourite family meal. I love watching them eat it with their hands, then lick their fingers.
Ingredients: Serves 4
2 racks of 6 ribs of lamb, about 500g each
2 limes, halved, to serve
For the marinade:
300g natural yogurt
1 tbsp light clover or acacia honey
2 tbsp olive oil
100g coriander leaves
100g rocket
3 sprigs of wild garlic
75g fresh ginger, peeled and thinly sliced
2 red chillies, deseeded
1 tsp salt
Method:
- First make the marinade. Blend all the ingredients in a blender or food processor. Pour half over the lamb and refrigerate for up to 24 hours. Keep the rest in the fridge. Remove the lamb from the marinade and leave to rest at room temperature for about 30 minutes.
- Preheat the oven to 220ºC/425ºF/Gas 7. Heat a ridged griddle pan over a medium to hot heat. When it is hot, add the lamb, skin side down, and sear until golden and caramelised. Turn the lamb over and cook on the other side until the meat is coloured all over.
- Transfer to a roasting tray and roast in the preheated oven for 20 minutes. The lamb will be medium to rare. Cook for longer if you prefer the meat to be less pink. Remove from the oven, leave to rest for 5 minutes, then cut into chops. Serve accompanied by the remaining chilled marinade and some lime halves.
In association with Taste Communications.
www.tastecommunications.co.uk
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