Honey-Glazed Rack of Lamb With Wine Sauce
- Ready In:
- 1hr 20mins
- Ingredients:
- 18
- Serves:
-
3-4
ingredients
- 1⁄2 cup honey
- 3 tablespoons soy sauce
- 2 1⁄2 tablespoons Dijon mustard
- 2 racks of lamb
- salt and pepper
- garlic powder
-
Sauce
- 4 tablespoons butter
- 1 large onion, chopped
- 1 tablespoon chopped fresh garlic
- 1 large carrot, peeled chopped
- 2 cups canned beef broth
- 1 1⁄2 cups merlot (or use a dry red wine)
- 1 cup low sodium chicken broth
- 2 teaspoons tomato paste
- 2 teaspoons chopped fresh rosemary
- black pepper (optional or to taste)
- 1 tablespoon soft butter
- 1 1⁄2 tablespoons flour
directions
- Set oven to 400 degrees.
- Prepare a greased baking sheet.
- For the wine sauce, in a saucepan melt butter over medium-high heat.
- 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.
- Add in beef broth, red wine, chicken broth, tomato paste and fresh rosemary; simmer for 10-12 minutes.
- 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).
- Using a strainer, strain the sauce and set aside.
- To make the lamb, in a bowl whisk together honey, soy sauce and Dijon mustard.
- Add in 2 tablespoons of the mixture to the wine sauce, whisk to combine.
- Season the lamb racks with salt and pepper and a little garlic powder.
- Place the racks on a large baking sheet.
- Brush both sides of the racks with the the honey/soy glaze (leaving out some glaze to brush on while cooking).
- 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.
- Rewarm the sauce, season with salt and pepper.
- Slice the lamb between the bones and serve the sauce with the lamb.
- Delicious!
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