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Honey Glazed Rack of Lamb
At a Glance
- Prep
- 15 minutes
- Cook
- 75 minutes
- Total
- 1 hr 5 min
- Yield
- 4.00 serving(s)
Categories
- Main Course
Cuisine
- Fusion
Cooking Method
- Roast
Difficulty
- Medium
Dietary
- gluten-free? (contains soy and flour)
Allergens
- Possible Milk — check ingredient labels
- Possible sulphites — EU declaration threshold is above 10 mg/kg or 10 mg/litre total SO2; check product labels
- May contain soy — check ingredients
- Possible Mustard — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Honey Glazed Rack of Lamb brings together 3 tablespoons butter, 2 1/2 cups chopped onions, 1 cup chopped carrot in a practical dish for home cooking. It takes about 1 hr 5 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 3 tablespoons butter
- 2 1/2 cups chopped onions
- 1 cup chopped carrot
- 2 cups canned beef broth
- 1 1/2 cups dry red wine
- 1 cup canned low sodium chicken broth
- 1 1/2 teaspoons tomato paste
- 1 teaspoon chopped fresh rosemary
- 1 1/2 tablespoons all-purpose flour
- 1/2 cup honey
- 3 tablespoons soy sauce
- 2 tablespoons Dijon mustard
- 2 (1 1/4 lb) trimmed racks of lamb
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Instructions
Make red wine sauce:.
Melt 2 tablespoons butter in heavy large pot over medium-high heat.
Add onions and carrot and sauté until deep brown, about 12 minutes.
Add beef broth and next 4 ingredients; boil 10 minutes to blend flavors.
Mix flour and 1 tablespoon butter to paste in bowl.
Whisk into sauce.
Simmer until sauce thickens, whisking occasionally, about 10 minutes.
Set aside.
Make lamb:.
Preheat oven to 400°F Whisk honey, soy sauce and mustard in small bowl to blend; add 2 tablespoons glaze to sauce.
Sprinkle lamb with salt and pepper.
Place on baking sheet.
Brush each rack with some of remaining glaze.
Roast until thermometer inserted into center of lamb registers 130°F, brushing often with more glaze, about 35 minutes.
Rewarm sauce.
Season with salt and pepper.
Serve chops with sauce.
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