Honey Glazed Rack of Lamb

Are you intimidated by a rack of lamb? Don’t be.

I certainly was at first. The thought of this cut made me think of the Queen having it as a snack on a regular day or bankers eating it in posh restaurants. In stark contrast to lamb shanks and other stewing meats whose prices hover around £5 per kilogramme and upwards, a rack of lamb costs anything between £8 and £36, and that’s for around half the weight!

Now you can see why I was nervous to attempt cooking it for the very first time. If it was a cock-up, it was going to be an expensive one. Even worse, my heart sank when I took the meat out of its packaging. It needed trimming; the scope for disaster grew even bigger.

This might sound like a title out of a porn movie but the correct search terms to use are “how to french a rack of lamb”. Thank God for the internet and especially YouTube! This video did the trick and from there on forward it was plain sailing.

This recipe is simple and straightforward. Unlike other Greedy Gourmet recipes, the meat is not accompanied with a sauce. It gives you the opportunity to taste the exquisite lamb!

Source: Posh Food for the Common Man

Download and/or print the recipe! Click HERE.

Honey Glazed Rack of Lamb
Serves 2
Prep Time: 15 mins – Cooking Time: 30 mins
Ingredients
  • 1x 8 bone rack of lamb OR
  • 2x 4 bone rack of lamb OR
  • 2x small chump, approximately 200g (7 oz) each
  • salt and pepper
  • butter
  • cooking or olive oil
  • 15ml (1 tbsp) butter
Method
  1. Preheat the oven to 240°C (fan 220°C/465°F/gas 7).
  2. Season the lamb with salt and pepper.
  3. In a pan melt a knob of butter and splash of cooking oil.
  4. Seal the lamb on both sides until nicely brown.
  5. (If using a rack of lamb it is now important to put foil on the bones to prevent them from burning in the oven.)
  6. Place the lamb in the hot oven for 15-20 minutes, which will cook the meat to medium.
  7. Remove the lamb and allow to rest for a good 5 minutes.
  8. Brush the skin on the lamb with honey and serve.
Serving Suggestions

Serve with buttered new potatoes, sweet carrots and creamed spinach.

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Comments

  1. says

    It’s brilliant we can get all these vids online to show us how to do stuff now isn’t it! I used to buy rack of lamb from the butcher near my office when I worked in town – sadly missed. Fabulous pictures.

  2. says

    I must confess, I too live in fear of screwing up when it comes to rack of lamb. Although now that I have access to a) your fabulous glaze recipe and instructions and b) the video tutorial I don’t really have any excuse left, do I?

  3. says

    Regardless of what the above commenter’s viewpoint is, I say “to each his own” in terms of the doneness of meat. Your rack of lamb looks stunning and perfectly presented! I did my first rack the other day and you’re right, it is something that intimidates far too many home cooks but is actually quite simple! Thanks for sharing this mouthwatering recipe and your beautiful photos! :)

  4. Irene Wright says

    Was brought up in New Zealand so LAMB is on my menu most weeks. My favourite recipe for a ‘rack of lamb’ is to coat it with French mustard (seeded kind) and roll in fresh bread crumbs. Cook at a high temperature and serve whilst still pink in the middle. Yum – hungry now. It’s roast chicken for dinner tonight for a change.

  5. says

    Fab pictures – got a farm up the road – yeh in London – half lamb £60 think people should know about this sort of thing, it tastes so much better

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