1 hr 20 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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Units: US | Metric
- 1/2 cup honey
- 3 tablespoons soy sauce
- 2 1/2 tablespoons Dijon mustard
- 2 racks of lamb
- salt and pepper
- garlic powder
- 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
- 1Set oven to 400 degrees.
- 2Prepare a greased baking sheet.
- 3For the wine sauce, in a saucepan melt butter over medium-high heat.
- 4Add in the onions and carrots; saute for about 12-13 minutes, or until deep dark brown, adding in the garlic the last 3 minutes.
- 5Add in beef broth, red wine, chicken broth, tomato paste and fresh rosemary; simmer for 10-12 minutes.
- 6Mix 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).
- 7Using a strainer, strain the sauce and set aside.
- 8To make the lamb, in a bowl whisk together honey, soy sauce and Dijon mustard.
- 9Add in 2 tablespoons of the mixture to the wine sauce, whisk to combine.
- 10Season the lamb racks with salt and pepper and a little garlic powder.
- 11Place the racks on a large baking sheet.
- 12Brush both sides of the racks with the the honey/soy glaze (leaving out some glaze to brush on while cooking).
- 13Cook/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.
- 14Rewarm the sauce, season with salt and pepper.
- 15Slice the lamb between the bones and serve the sauce with the lamb.
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Nutritional Facts for Honey-Glazed Rack of Lamb With Wine Sauce
Serving Size: 1 (416 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 536.3
- Calories from Fat 185
- Total Fat 20.6 g
- Saturated Fat 12.5 g
- Cholesterol 50.8 mg
- Sodium 1881.4 mg
- Total Carbohydrate 64.6 g
- Dietary Fiber 2.4 g
- Sugars 51.6 g
- Protein 7.7 g
The following items or measurements are not included:
racks of lamb