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Herb Crusted and Honey Glazed Rack of Lamb

To me, nothing says ‘special occasion’ quite like a rack of lamb.

I made this recipe using a combination of my favorite ones. Herbs and lamb are a match made in heaven, especially fresh rosemary. Add a honey glaze on top of that and you get perfection.

Lamb is actually really easy to cook so there’s no reason to be intimidated by it, even though it’s not a traditional meat for most of us! This recipe will give you a delicious and impressive dish with very little effort.

 

Herb Crusted and Honey Glazed Rack of Lamb

by Lauren

Prep Time: 15 minutes

Cook Time: 25 minutes

Keywords: entree

 

Ingredients (serves 2)

For the marinade

  • 1 frenched rack of lamb
  • 2 T. fresh rosemary
  • 1 T. fresh mint
  • 1 T. Dijon mustard
  • 1/4 c. olive oil
  • 3 T. honey
  • 8 cloves of garlic
  • 2 t. salt
  • 1/2 t. pepper

For the glaze

  • 3 T. honey
  • 1/4 c. soy sauce

For the reduction

  • 1/2 c. dry red wine
  • 1 T. balsamic vinegar
  • dash of salt and pepepr

Instructions

Rinse your lamb rack and pat it dry. Leave it at room temperature for 30 minutes.

In a food processor or blender, combine all the marinade ingredients until the garlic is finely minced and the ingredients are completely combined.

Reserve 1 T. of the marinade and set aside. Rub the remaining marinade on both sides of the meat.

Let the meat rest at room temperature for another 30 minutes-1 hour.

Preheat the oven to 450 degrees.

Transfer the meat to a lightly greased cookie sheet and then into the hot oven.

Whisk together the glaze ingredients and gently baste the lamb every 5 or so minutes. It will take about 20 minutes for it to reach medium and 25 for medium well.

Remove the lamb from the oven and let it rest for 20 minutes.

While the meat is resting, heat the reserved marinade in a small skillet on medium-high heat for a couple minutes to toast the garlic through. Then deglaze the pan by adding the red wine and balsamic.

Lower the heat to medium-low and allow the mixture to reduce, stirring occasionally. You want a nice thick, dark colored reduction.

Slice the lamb into individual ribs and drizzle with the wine reduction.

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A medium sized rack is usually just enough food for the two of us, but watch out–it goes fast! :)

The flavor of the marinade is really at the forefront of this dish, but the wine reduction on top is just like icing on the cake.

Thanks for reading!

-Lauren

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{ 9 comments… add one }

  • Emily October 22, 2012, 7:33 pm

    WOAH. This is fancy. YUM!

  • Ellen October 26, 2012, 1:38 pm

    Found this recipe yesterday and now there is a rack of lamb waiting to go into the oven… The marinade is tasting really good already, can’t wait!
    Thanks for this recipe :)

    • Lauren October 26, 2012, 2:19 pm

      I’m so glad–I think you’re going to love it! :) Let me know how it goes!

      • Ellen October 26, 2012, 4:21 pm

        We loved it! My boyfriend adores lamb, so he was really happy with it 😉 This recipe is a keeper!

  • Kasia November 2, 2012, 6:27 pm

    Wow this looks amazing! Thank you for this lovely recipe!
    Kasia recently posted…Roll My OatsMy Profile

  • Jenny January 18, 2013, 9:26 pm

    What do you do with the reserved marinade? Does it get added to the reduction?

    Thanks!

    • Lauren January 18, 2013, 10:18 pm

      Yes, it’s in the directions. It acts as the base for the reduction. Let me know if you try the recipe! :)

  • Jenny January 21, 2015, 9:13 pm

    This recipe is a winner. Complex layers of flavor that come together beautifully. Now my new favorite! Thanks

  • Bert March 6, 2017, 2:49 pm

    Hi Lauren. l did the lamb for Sunday dinner last night they now call me Chef Bert.

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