Honey-Glazed Rack of Lamb With Wine Sauce

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Total Time
1hr 20mins
Prep
45 mins
Cook
35 mins

You'll get rave reviews when you serve this to your guests! To save more time, you can prepare the wine sauce up to a day in advance and refrigerate, just before serving heat on top of the stove. This recipe (2 racks of lamb) will serve 4 people, if you are serving more just purchase 4 racks of lamb, double the ingredients for the lamb and also double the sauce ingredients.

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Ingredients

Nutrition

Directions

  1. Set oven to 400 degrees.
  2. Prepare a greased baking sheet.
  3. For the wine sauce, in a saucepan melt butter over medium-high heat.
  4. Add in the onions and carrots; saute for about 12-13 minutes, or until deep dark brown, adding in the garlic the last 3 minutes.
  5. Add in beef broth, red wine, chicken broth, tomato paste and fresh rosemary; simmer for 10-12 minutes.
  6. Mix 1 tablespoon soft butter with 1-1/2 tablespoons flour to make a paste; whisk into simmering sauce, stir until thickened (about 3-4 minutes).
  7. Using a strainer, strain the sauce and set aside.
  8. To make the lamb, in a bowl whisk together honey, soy sauce and Dijon mustard.
  9. Add in 2 tablespoons of the mixture to the wine sauce, whisk to combine.
  10. Season the lamb racks with salt and pepper and a little garlic powder.
  11. Place the racks on a large baking sheet.
  12. Brush both sides of the racks with the the honey/soy glaze (leaving out some glaze to brush on while cooking).
  13. Cook/roast until the lamb for about 35 minutes, or until the temperature of the lamb reaches 130F (do not overcook the lamb!) brush with more glaze once during cooking.
  14. Rewarm the sauce, season with salt and pepper.
  15. Slice the lamb between the bones and serve the sauce with the lamb.
  16. Delicious!
Most Helpful

5 5

Made this for Mothers Day dinner. Everyone raved - especially the sauce. It was sublime - I only used about 1 tbs butter and did not notice it! Served with roasted vegetables and potatoes with sauce over everything. Thanks for a great staple recipe.