Rack of Lamb with honey-rosemary glaze
- 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.