This rack of lamb with honey glaze recipe will give you a delicious and impressive looking dish. An added bonus is its easy to prepare and cook.

The quantities below are for two people. Allow about 1 hour for cooking and preparation.

Rack Of Lamb With Honey Glaze Ingredients

1  rack of lamb, French trimmed and chined from Morley Butchers
45ml/3tbsp clear honey
20ml/4tsp light soy sauce
15ml/1tbsp English mustard
15ml/1tbsp freshly chopped mint
Salt and fresh black pepper

For the sauce:
25g/1oz butter
1 small onion, peeled and finely chopped
1 small carrot, peeled and finely diced
10ml/2tsp plain or sauce flour
150ml/¼pint dry red wine
300ml/½pint good, hot beef stock
10ml/2tsp freshly chopped rosemary leaves

Rack Of Lamb With Honey Glaze Cooking Method

  • First heat up your oven to 200°C which is  Gas mark 6 or  400°F.
  • Remove the meat from the fridge before cooking so it can come to room temperature.
  • Next combine the glaze ingredients –  honey, soy sauce, mustard and mint. Mixing them well in a small bowl so that the flavours can come together.
  • Take the lamb with fat side up on a chopping board and lightly score. Season well on both sides.
  • Brush all over with the honey mixture.
  • Place in a roasting tin and put into the oven. Roast for  about 25 minutes for medium. After 15 minutes check the joint and cover the bones with some foil if they are getting too brown. They will not look so good on the plate if blackened. Remember it will keep cooking after you take it out of the oven
  • Allow the meat to rest for at least 10 minutes before carving.

Sauce

  • Heat the butter in a large non-stick frying pan and cook the onions and carrots over a moderate heat for 10 minutes, until golden brown.
  • Add in the flour and stir continuously  allowing it to cook and absorb the butter.
  • Keep stirring, add the wine and the stock turn up the heat and allow it to come to the boiling point. Reduce the heat and stir frequently to avoid any lumps until the sauce has thickened. This will take about 10 minutes.
  • Add in the rosemary and set aside whilst attending to the carving and other vegetables

Serving
Cut the rack into cutlets and serve with the sauce. Some creamy mash would go well along with some seasonal vegetables

This recipe comes from the Simply Beef and Lamb website – give them a visit for some more meaty recipes