Rack of Lamb with Mint, Coriander and Honey by Wendy Gudgeon


Ingredients: (serves 4) 1 kg. rack of lamb (French trimmed) 30g coriander (leaves and stalks) 4 garlic cloves, peeled 3 small chillies, deseeded 60ml dark soy sauce 3 tbsp honey


salt, milled pepper


Method: •


30g mint (leaves and stalks) 20g parsley (leaves and stalks)


3 cm. root ginger, peeled and sliced 50ml lemon juice 110ml sunflower oil


2 tbsp red wine vinegar 60ml water


Trim most of the fat from the lamb, leaving a thin layer to keep the meat moist.


• Cut the rack into portions of 2 or 3 cutlets. Place in a non-metal container. • Place all the other ingredients in a food processor and blitz until smooth. •


Spread over the cutlets, cover and leave to marinate in the fridge overnight.


• Preheat the oven to 200C/Gas 7. Remove the meat from the marinade, place in a roasting tin and cook for 10 mins (pink),15 mins (med), 20 mins (well done). • Heat the marinade, simmer for 5 minutes and serve alongside.


Wendy Gudgeon Tel: 01786 824 487


wendygudgeon@yahoo.co.uk www.wendygudgeon.co.uk Good Food Award Finalist 2017


48 To advertise in thewire t. 07720 429 613 e. fiona@thewireweb.co.uk


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