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 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!
Print📖 Recipe
Honey Glazed Rack of Lamb
- Total Time: 45 minutes
- Yield: 2 1x
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
Instructions
- Preheat the oven to 240°C (fan 220°C/465°F/gas 7).
- Season the lamb with salt and pepper.
- In a pan melt a knob of butter and splash of cooking oil.
- Seal the lamb on both sides until nicely brown.
- (If using a rack of lamb it is now important to put foil on the bones to prevent them from burning in the oven.)
- Place the lamb in the hot oven for 15-20 minutes, which will cook the meat to medium.
- Remove the lamb and allow to rest for a good 5 minutes.
- Brush the skin on the lamb with honey and serve.
Notes
Serve with buttered new potatoes, sweet carrots and creamed spinach.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 284
- Sodium: 141 mg
- Fat: 22.2 g
- Saturated Fat: 8.9 g
- Protein: 20 g
- Cholesterol: 75 mg
Renil M. George
its perfect for festivals,
★★★★★
michelle
Agreed, or any type of party! 🙂
Tara
These look so good and perfect for Valentine's Day so I included them in our Mouth Watering Monday. Cheers, Tara
Michelle
Thanks, Tara!
Gem
Awesome recipe. Absolutely love it 🙂
Here's another recipe you might like.
http://www.wascene.com/food-drink/rack-of-lamb-with-rosemary-and-mustard-crust-with-garlic-roasted-potatoes/
Thanks for sharing.
Gem
Solange
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
Irene Wright
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.
Mei Teng
Excellent food photos.
Georgia @ The Comfort of Cooking
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! 🙂
fablee
Cooking it to medium seems criminal. Good spring lamb should be served very pink
Marisa
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?
Sarah, Maison Cupcake
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.