Marinated rack of lamb with coriander and honey from Ottolenghi - The Cookbook (page 104) by Yotam Ottolenghi and Sami Tamimi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ldaws on March 16, 2023

    Absolutely delicious have made this a few times and excellent every time. Also marinated for just an hour or two and it still turned out amazing.

  • p2rex2 on December 01, 2021

    I'm frustrated by the ingredient "3 chiles." Really? There are over 4,000 different types of chiles in the world, not to mention fresh or dried. The differences are dramatic. I think I'll try ancho chile, as he does mention them in another cookbook.

  • lou_weez on October 02, 2021

    Wow!! So tasty. Marinated overnight and resulted in tender, utterly delicious lamb cutlets. Will be making this again.

  • leahorowitz on October 21, 2020

    Same here: delicious! Only started marinating the lamb after lunch and it was long enough to become a very tasty dinner.

  • apattin on August 08, 2019

    Delicious. Did not need the extra sauce.

  • FJT on December 25, 2015

    Absolutely delicious and, for an Ottolenghi recipe, very simple. Will definitely make again.

  • kmattingly on April 22, 2013

    Delicious, what more can I say. This man is a genius

  • owaint on November 22, 2010

    Really nice, goes very well with the Fennel Gratin on page 52.

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