Prep time: 5 minutes
Marinating time: overnight in the fridge
Grill time: 8- 10 minutes
Resting time 5-10 minutes
1 large rack of lamb (2 1/4 lb/1 kg) cut into double chops ( each chop will have two ribs)
Note: you could use any lamb chop if there are no racks available, but the racks turn are the most tender
3/4 cup (about 2/3 oz/ 20 g, flat leaf parsley
1 cup (about 1 oz/30 g,) cilantro leaves & stalks
1 cup (about 1 oz/30 g,) mint leaves
4 cloves garlic, peeled
1/2 oz/15 g fresh ginger, peeled & sliced
1/2-1 tsp Aleppo chili flakes
3 1/2 tbsp lemon juice
4 tbsp soy sauce
1/2 cup sunflower or grapeseed oil
3 tbsp honey
2 tbsp red wine vinegar
4 tbsp water
1. Place ribs in a large zip lock baggie and set aside.
2. Place all the rest of the ingredients in a blender or food processor. Blitz until well blended. Pour over the chops in the baggie and massage well to make sure each chop is covered in marinade.
3. Refrigerate overnight. NOTE: I like to put my baggie on a tray or large plate just in case the bag leaks.
4. Preheat your grill. Remove meat from the marinade, shaking off any excess. Sear well on each side. (I like mine 3-4 minutes per side) Reserve the marinade.
5. Once the chops are cooked to your liking, remove from the grill and let rest covered for 5 minutes or so before serving.
6. While the chops are resting, heat the marinade (now a sauce) in a small saucepan over medium low heat and allow to simmer while the chops are resting.
Serve the sauce in a separate bowl and the perfect sides for me, are grilled asparagus spears and Ottolenghi's awesome Saffron Basmati Rice with Barberries, Herbs & Pistachios.