Try this succulent spring recipe at home, honey, herbs and chilli this dish will soon become a family favourite.


  • 1 kg rack of lamb, well-trimmed with excess fat removed, cut into 3 cutlet pieces

  • 1/2 cup Classico olive oil

  • Large handful parsley

  • Large handful of mint

  • Large handful coriander

  • 3 cloves garlic

  • 3 cm piece ginger, peeled and roughly chopped

  • ½ - 1 teaspoon chilli flakes

  • 1/4 cup lemon juice

  • 1/4 cup soy sauce

  • 1/4 cup honey

  • 2 tablespoons red wine vinegar

  • Salad of choice to serve


  • 1.

    Place the lamb in a ceramic baking dish or other large flat container. Combine the remaining ingredients in a food processor with 1/4 cup of water and a generous sprinkle of salt. Process until smooth. Coat the lamb with the marinade. Refrigerate for 3-4 hours or overnight.

  • 2.

    Preheat the oven to 200C and heat a heavy based frypan. Remove the lamb from the marinade. Sear the lamb on all sides and place on a baking tin. Roast for 15 minutes or until cooked to your liking.

  • 3.

    Place the marinade in a small saucepan and simmer for a few minutes. Serve with the lamb.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1274kj
  • Fat Total 114g
  • Saturated Fat 41g
  • Protein 38g
  • Carbohydrate 25g
  • Sugar 18g
  • Sodium 1024mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe is best created with Bertolli Classico.

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