Honey And Lemon Glazed Rack Of Lamb Recipes

HONEY-GLAZED RACK OF LAMB

Honey-Glazed Rack of Lamb image

Categories Lamb Vegetable Roast Valentine's Day Honey Bon Appétit

Yield Serves 4

Number Of Ingredients 15

Ingredients

For sauce
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-salt chicken broth
1 1/2 teaspoons tomato paste
1 teaspoon chopped fresh rosemary
1 1/2 tablespoons all purpose flour
For lamb
1/2 cup honey
3 tablespoons soy sauce
2 tablespoons Dijon mustard
2 1 1/4-pound trimmed racks of lamb

Steps:

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. Strain. 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. Cut lamb between bones into chops. Serve chops with sauce.

HONEY GLAZED RACK OF LAMB

Honey Glazed Rack of Lamb image

Make and share this Honey Glazed Rack of Lamb recipe from Food.com.

Provided by MsKittyKat

Categories Lamb/Sheep

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

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.

HONEY AND LEMON GLAZED RACK OF LAMB

Honey and Lemon Glazed Rack of Lamb image

A fantastic tasting meal, and so easy to prepare. I allow 1 rack of 4 cutlets per person. The ingredients are enough for probably 3 racks. I serve it with a potato bake and salad in summer or steamed veges in winter.

Provided by Cookingupastorm

Categories Lamb/Sheep

Time 55m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 racks of lamb, with 4 cutlets
1/3 cup olive oil
1 lemon, juice and rind of
2 garlic cloves, crushed
salt and pepper
1/4 cup dark honey
1 lemon, juice of (3 good squeezes)
fennel seed

Steps:

Combine marinade ingredients and add lamb. Marinade for 2 hours.
Drain lamb and score fat with diamond pattern.
Place on a cake rack inside a baking dish, this stops the racks from sitting in fat.
Warm the honey and lemon juice together.
Brush onto lamb fat and sprinkle with fennel seeds.
Bake at 350F for 30 to 40 minutes or as required, basting regularly with the remaining honey and lemon mixture.

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