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
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.
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
13 Responses
Emily
WOAH. This is fancy. YUM!
Ellen
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
I’m so glad–I think you’re going to love it! 🙂 Let me know how it goes!
Ellen
We loved it! My boyfriend adores lamb, so he was really happy with it 😉 This recipe is a keeper!
Kasia
Wow this looks amazing! Thank you for this lovely recipe!
Monday Travel Memory | Those Dam Americans
[…] …And just hanging around with our friends and enjoying delicious meals. Like this fancy rack of lamb with our city roommates, M&M (recipe here): […]
Jenny
What do you do with the reserved marinade? Does it get added to the reduction?
Thanks!
Lauren
Yes, it’s in the directions. It acts as the base for the reduction. Let me know if you try the recipe! 🙂
Kruidig lamsrack uit de oven - in my Red Kitchenin my Red Kitchen
[…] Mijn lief is dol op lam. Dus op Valentijnsdag verras ik hem graag met een kruidig lamsrack uit de oven. Het recept vond ik een poosje geleden via Foodgawker. […]
Jenny
This recipe is a winner. Complex layers of flavor that come together beautifully. Now my new favorite! Thanks
Bert
Hi Lauren. l did the lamb for Sunday dinner last night they now call me Chef Bert.
Jenny
Excellent sophisticated recipe. This is one of my ‘go to’ recipes when I want to impress. Thank you!
Margarita Kolostyak
I made this last night for my daughters birthday. The combination of flavors were incredible and I couldn’t stop licking my fingers. I followed the recipe as directed and there is nothing I would change. Perfection!!!!!!