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Raidis Estate

Raidis Estate
28 July 2020 | Raidis Estate, Raidis Recipes | Raidis Estate

Honey Rosemary Rack of Lamb

Single and looking to impress?


Or maybe you are just looking for that next wow dish to share with your mates over a bottle or two of good vino.


This Honey Rosemary Rack of Lamb will have your guests wanting more.


Pair this beauty with our Merlot or Shiraz or if you are after a white wine, try our PG Project Oak.


What you’ll need:


2 cloves garlic, smashed

2 (8-rib) frenched racks of lamb trimmed of all but a thin layer of fat

Salt and freshly ground black pepper

1 tablespoon plus 2 teaspoons olive oil, divided

1/2 cup honey

2 teaspoons coarsely chopped fresh rosemary

2 teaspoons finely grated lemon zest

2 teaspoons crushed red pepper flakes




Rub the garlic all over the lamb. Season the lamb generously with salt and black pepper and rub all over with 1 tablespoon of the oil. Let sit at room temperature for 30 minutes.


Meanwhile, combine the honey, rosemary, lemon zest, and red pepper flakes in a heat-proof bowl and set in a warm spot. The heat will loosen up the honey enough to brush onto the lamb.


Preheat oven to 400 degrees. Scrape the garlic off of the lamb. Heat a 12-inch cast-iron skillet over medium-high heat until hot. Add the remaining 2 teaspoons oil to the pan.


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.


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.


Transfer the lamb to a cutting board and brush the meat generously with the honey mixture. Let it rest for 10 minutes. Slice between bones into individual chops and transfer to a platter.


Drizzle any remaining honey mixture over the lamb, if you’d like, and serve.


Serve with some roast veggies and a fresh salad.






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