Ottolenghi Marinated Rack of Lamb

Or individual Lamb Loin Chops

INGREDIENTS
2 1/4 lb / 1 kg rack of lamb, French trimmed
2/3 oz / 20 g flat-leaf parsley, leaves and stalks
1 oz / 30 g mint, leaves and stalks
1 oz / 30 g cilantro (coriander), leaves and stalks
4 cloves garlic, peeled
1/2 oz / 15 g fresh ginger, peeled and sliced
3 chiles, seeded
1/2 tsp salt
3 1/2 tbsp / 50 mL lemon juice
4 tbsp / 60 mL soy sauce
1/2 cup / 120 mL sunflower oil
3 tbsp honey
2 tbsp red wine vinegar
4 tbsp water

DIRECTIONS
Make sure that most of the fat is trimmed off the lamb, leaving a uniform thin layer that will keep the meat moist and add to the flavour.  Use a very sharp knife to separate the rack into portions of 2 or 3 chops.  Place in a non-metal container.  {I just used a Ziploc bag – gallon size.}
Blitz together all the remaining ingredients in a blender or food processor.

Pour them over the lamb and make sure it is well covered in the marinade. Refrigerate overnight.

Preheat the oven to 400F / 200C.  Heat up a heavy cast-iron pan, preferably a ridged grill pan.  Remove the meat from the marinade and shake off the excess.  Sear well on all sides, about 5 minutes total.

Transfer to a baking sheet and cook in the oven for about 15 minutes, depending on the size of the rack sections and how well you want them cooked.