Honey Glazed Lamb Rack

Honey Glazed Lamb Rack plated on dining table surrounded by wine goblets

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

January 15, 2017

  • 10m
  • 30m
  • 40m
  • 4 servings


  • 1/2 c extra virgin olive oil
  • 3 tbsp. chopped fresh rosemary
  • 3 tbsp. minced garlic
  • 3 tbsp. 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


  1. Preheat oven to 450 degrees F. Move oven rack to the center position.
  2. In a bowl, combine first 3 ingredients. Mix honey and water well and add to mixture. Mix well. Set aside.
  3. 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.
  4. Brush rack of lamb with the marinade until evenly coated.
  5. Cover the ends of the bones with foil to prevent charring.
  6. Arrange the rack bone side down in the skillet.
  7. 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.
  8. Remove the meat and transfer the rack to a carving board, stand them upright and let rest for 10 minutes.
  9. Carve the racks in between the rib bones and transfer to plates. Serve right away.


  • 860

Honey Glazed Lamb Rack on plate with side dish and wine goblet on table

About the Author

Kara Brook

Kara waxes about the bees, creates and tests recipes with her friend Joyce, and does her best to share what she’s learned and continues to learn about the bees, honey, ingredients we use and more.

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