Rack of Lamb with honey-rosemary glaze
This amazing combination of simple ingredients and spectacular cut of lamb makes it a star for your next dinner party.
- 12-inch cast-iron skillet or other large heavy oven-proof dish
- 2 cloves garlic crushed
- 2 racks of lamb frenched and trimmed of all fat
- 2 tbsp olive oil
- 1/2 cup AB's IRONBARK HONEY
- 2 tsp fresh rosemary chopped coarsely
- 2 tsp lemon zest grated
- 2 tsp red pepper flakes crushed
- Preheat oven to 200 degrees.
- Rub the garlic all over the lamb. Season the lamb generously with salt and black pepper, and rub all over with 1 tablespoon of the oil. Let sit at room temperature for 30 minutes.
- Combine the IRONBARK HONEY, rosemary, lemon zest, and red pepper flakes in a heat-proof bowl and set in a warm spot (near the oven is great!) The heat will loosen up the honey to brush onto the lamb.
- Scrape the garlic off of the lamb.
- Heat a 12-inch cast-iron skillet over medium-high heat until hot. Add the remaining oil to the pan. Place one rack of lamb, fat side down,and sear until nicely browned, about 4 minutes. Flip and brown the other side. Transfer to a plate or platter. Repeat with other rack of lamb.
- Using tongs, arrange racks facing each other ,bones facing up and intertwined for support, forming a tent shape. Roast until lamb is cooked to desired doneness, 52 degrees for medium-rare, approximately 20 minutes After removing from the oven, the temperature will continue to rise as the lamb rests.
- Transfer the lamb to a cutting board and brush the meat generously with the honey mixture. Let it rest for 10 minutes.
- Slice between bones into individual chops and transfer to a platter. Drizzle any remaining honey mixture over the lamb, if you’d like, and serve with vegetables of your choice.
Only own one large skillet? Sear the racks individually in the pan and lay the racks, meaty side up, on a foil-lined sheet pan to roast. Download Recipe Card