This honey-glazed lamb rack was a game-changer for me. I was never a big fan until I watched a chef friend make it for us at a dinner party. It’s such an impressive dish and surprisingly easy to make. This recipe takes 15 minutes to prepare plus 15-20 minutes to cook.
If my local farmer who raises lamb is not available, I go to my local butcher for the lamb rack and I ask him to trim the fat and french the rack for me. If you are feeling bold and courageous you can french your own rack. Either way, it’s a good idea to cover the bones on the french’d rack with foil so that they don’t burn.
I use garlic grown in the garden and if the rosemary is not growing in our herb garden, I get fresh rosemary rather than dry and the honey comes from our farm. All local. All good.
Adapting our Honey-Glazed Lamb Rack
- Feel free to use your favorite combination of fresh chopped herbs
- Try this marinade with chicken, fish or steak
- Pair this lamb rack with any of your favorite sides, from kale salad to sweet potatoes or roasted vegetables.
Lamb Rack with Honey Glaze
- 1/2 c extra virgin olive oil
- 3 tbsp. fresh rosemary chopped
- 3 tbsp. garlic minced
- 3 tbsp. Waxing Kara Honey plus 3 tablespoons warm water
- 1 rack of lamb about 2-2 1/2 pound, frenched
- 2 tbsp. olive oil
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
Preheat oven to 450 degrees F. Move oven rack to the center position.
In a bowl, combine first 3 ingredients. Mix honey and water well and add to mixture. Mix well. Set aside.
Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes.
Brush rack of lamb with the marinade until evenly coated.
Cover the ends of the bones with foil to prevent charring.
Arrange the rack bone side down in the skillet.
Roast the lamb in preheated oven for 12 to 18 minutes, for rare to medium rare. Or allow to cook longer, to taste. Take a reading in the center of the meat after 10 to 12 minutes with a meat thermometer.
Remove the meat and transfer the rack to a carving board, stand them upright and let rest for 10 minutes.
Carve the racks in between the rib bones and transfer to plates. Serve right away.