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.