Honey-glazed rack of lamb

Honey-glazed rack of lamb
Serves: 2
  • 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
  1. Preheat the oven to 200°C/Gas 6.
  2. In a small bowl, mix together the honey, soy sauce, mustard and mint.
  3. Place the racks, fat side up, on a chopping board and lightly score.
  4. Season on both sides and brush on both sides with the honey mixture.
  5. Place on a foil-lined baking sheet.
  6. Roast for 30-35 mins for medium.
  7. Cover the bones with foil if browning too quickly.
  8. 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.
  9. Add the flour and cook for 1-2 mins, stirring continuously.
  10. Pour in the wine and the stock.
  11. Increase the heat and bring to the boil, stirring continuously, reduce the heat and cook for 10 mins, stirring frequently until thickened.
  12. Add the rosemary, season, cover and set aside.
  13. Cut the rack into cutlets and serve with a gooey cheese mash, fine green beans and the sauce.


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