Honey-glazed rack of lamb
Author: George Payne (Recipe courtesy of Butchers Q Guild www.simplybeefandlamb.co.uk)
Serves: 2
Ingredients
- 1 x 6-boned lean rack of lamb, French trimmed and chined
- 3 tbsp clear honey
- 4 tsp light soy sauce
- 1 tbsp English mustard
- 1 tbsp freshly chopped mint
- salt and freshly milled black pepper
- For the sauce:
- 25g butter
- 1 small onion, peeled and
- finely chopped
- 1 small carrot, peeled and
- finely diced
- 2 tsp plain or sauce flour
- 150ml dry red wine
- 300ml good, hot beef stock
- 2 tsp freshly chopped rosemary leaves
Method
- Preheat the oven to 200°C/Gas 6.
- In a small bowl, mix together the honey, soy sauce, mustard and mint.
- Place the racks, fat side up, on a chopping board and lightly score.
- Season on both sides and brush on both sides with the honey mixture.
- Place on a foil-lined baking sheet.
- Roast for 30-35 mins for medium.
- Cover the bones with foil if browning too quickly.
- Meanwhile, prepare the sauce; heat the butter in a large non-stick frying pan and cook the onions and carrots over a moderate heat for 10 mins until golden brown.
- Add the flour and cook for 1-2 mins, stirring continuously.
- Pour in the wine and the stock.
- Increase the heat and bring to the boil, stirring continuously, reduce the heat and cook for 10 mins, stirring frequently until thickened.
- Add the rosemary, season, cover and set aside.
- Cut the rack into cutlets and serve with a gooey cheese mash, fine green beans and the sauce.
