Wow. This marinade is incredible. I wanted to just drink it. It involved almost everything you have in your kitchen and ends up costing a fare amount in herbs, but the end result warrants the effort. It's meant for rack of lamb, but my butcher was out so I used lamb chops. Still delicious! I wish I'd saved the extra marinade to marinate everything else.
Ingredients:
2 1/4 lb rack of lamb, French trimmed (or several lamb chops)
2/3 oz flat-leaf parsley, leaves and stalks
1 oz cilantro, leaves and stalks
4 cloves garlic, peeled
1/2 oz fresh ginger, peeled and sliced
3 chilis, seeded
1/2 tsp salt
3 1/2 tbsp lemon juice
4 tbsp soy sauce
1/2 cup canola oil or sunflower oil
3 tbsp honey
2 tbsp red wine vinegar
4 tbsp water
Directions:
Make sure most of the fat has been trimmed of the lamb, leaving a uniform thin layer to keep the meat moist and add to the flavor. Separate a rack of lamb into groups of 2-3 chops.
Blend all of the remaining ingredients in a food processor until smooth.
Pour the marinade over the lamb (and try not to drink it all).
Preheat the oven to 400. Heat a cast iron grill pan or skillet. Remove the meat from the marinade and shake off the excess. Sear the meat well on all sized, about 5 minutes total. For rack of lamb, transfer to the oven for 15 minutes. For the chops, keep them on the grill pan until medium rare (about another 5 minutes). Meanwhile, heat the marinade in a small sauce pan and simmer for 5 minutes. Put the sauce on a serving plate and serve the sauce in a separate bowl.
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