Honey-Glazed Rack of Lamb Honey-Glazed Rack of Lamb

Honey-Glazed Rack of Lamb

prep time
10 mins

cook time
50 minutes

2 people

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 1 x 6-boned lean rack of lamb, French trimmed and chined
  • 3 tablespoons clear honey
  • 4 teaspoons light soy sauce
  • 1 tablespoon English mustard
  • 1 tablespoon freshly chopped mint
  • For the sauce:

  • 25g butter
  • 1 small onion, peeled and finely chopped
  • 1 small carrot, peeled and finely diced
  • 2 teaspoons plain or sauce flour
  • 150ml dry red wine
  • 300ml good, hot beef stock
  • 2 teaspoons freshly chopped rosemary leaves


  1. Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.
  2. In a small bowl mix together the honey, soy sauce, mustard and mint.
  3. Place the racks, fat side up on a chopping board and lightly score. Season on both sides and brush the rack on both sides with the honey mixture. Place on a foil-lined baking sheet.
  4. Roast for 30-35 minutes for medium. Cover the bones with foil if browning too quickly.
  5. Meanwhile prepare the sauce; heat the butter in a large non-stick frying pan and cook the onions and carrots over a moderate heat for 10 minutes, until golden brown. Add the flour and cook for 1-2 minutes, stirring continuously. Pour in the wine and the stock.
  6. Increase the heat and bring to the boil, stirring continuously, reduce the heat and cook for 10 minutes, stirring frequently until thickened. Add the rosemary, season, cover and set aside.
  7. Cut the rack into cutlets and serve with a gooey cheese mash, fine green beans and the sauce.