Ingredients
250g of trimmed lamb each
20g of flat leaf parsley (leafs and stalks)
30g of mint (leafs and stalks)
30 g of coriander (leafs and stalks)
4 garlic cloves, peeled
15g of ginger
3 chillies seeded
1/2 tsp of salt
50ml of lemon juice
60ml of soy sauce
120ml sunflower oil
3 tbsp of honey
2 tbsp of red wine vinegar
4 tbsp of water
Preparation
Blitz and marinade over night Preheat over to 200C Sear each side of lamb for 1 minute each side Put in the over for 13-15 mins Heat marinade for 5 mins
