Okay, strap in, because THIS rack of lamb recipe is going to blow your mind! Crispy on the outside and coated with a scrumptious mix of honey, rosemary, garlic and lemon and juicy and perfectly tender on the inside, we think that this recipe is a complete winner!
Honey Rosemary Rack of Lamb:
- 2 cloves garlic, smashed
- 2 (8-rib) racks of lamb, trimmed of all but a thin layer of fat
- Salt and freshly ground pepper
- 3 tablespoons of olive oil
- 1/2 cup of Paradis Valley Honey
- 2 teaspoons coarsely chopped fresh rosemary
- 2 teaspoons finely grated lemon zest
- 2 teaspoons crushed red pepper flakes
Here’s what you do…
Rub the garlic all over that rack of lamb, like it’s your job. Then season the lamb generously with salt and pepper, and rub all over with 1 tablespoon of the oil. Let it sit at room temperature for 30 minutes.
Meanwhile, combine the Paradis Valley Honey, rosemary, lemon zest, and red pepper flakes in a heat-proof bowl (a glass measuring cup works well) and set in a warm spot — a safe spot on the stovetop would work. The heat will loosen up the honey enough to brush onto the lamb. You don’t want the honey too loose or it’ll run off of the lamb. You can also gently heat the honey mixture in a small saucepan over low heat and set aside while the lamb is cooking if you prefer.
Preheat your oven to 400 degrees.
Scrape the garlic off of the lamb (otherwise it may burn) and heat a 12-inch cast-iron skillet over medium-high heat until hot. Add the remaining 2 teaspoons oil to the pan and place one rack of lamb, fat side down, and sear until nicely browned (about 4 minutes). Flip and brown the other side. Give the ends a quick sear as well. It’s not necessary to sear the bottom as it will brown in the pan as they roast. Transfer to a plate or platter and repeat with the 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, 120 degrees for medium-rare, approximately 12-15 minutes, depending on the thickness of your lamb and how long it was seared.
After removing from the oven, the temperature will continue to rise to 125 degrees as the lamb rests.
Transfer the lamb to a cutting board and brush the meat generously with the honey mixture then let it rest for 10 minutes.
Slice between the bones into individual chops and transfer to a platter. Drizzle any remaining honey mixture over the lamb and serve.
We LOVE this dish for having guests over, but sometimes you have to indulge and treat yourself to a decadent meal and this is a good one! Give it a try, it’s really quite simple and scrumptious! We enjoy serving this with garlic mashed potatoes and seasonal vegetables, but you do you, it would go great with almost anything! And please let us know how you liked it, and if you have photos of your created EVEN BETTER, we would love to see them!
Thanks for stopping by for our recipe of the month! We’ll bring you a brand new honey related recipe next month! Bye for now!