This Honey Herb Crusted Rack of Lamb is amazingly tender, aromatic, and a feast for the eyes. This is dish is great for a Sunday dinner or a sophisticated dinner party.
You Need A Little Rack of Lamb in Your Life!
Lamb is an under appreciated meat. It is hit and miss to find in conventional grocery stores because it is not the most popular meat. I sometimes find ground lamb or pieces for lamb stew, but you have to really look because it rarely has a well-defined section at the meat counter. That is unfortunate because it is a special meat with unique flavor. I found this rack at my local club store.
I think lamb gets a bad rap, because it is associated with a gamy flavor, but young lamb is really very sweet and lends itself well to strong flavors. While a heavy spices can be inappropriate for a prime cut of beef, strong spices serve as an enhancement to the stronger flavor of lamb.
I find that I like lamb both heavily spiced and lightly seasoned because I enjoy the sweet, tangy taste of the natural meat. If this is the first time you are cooking lamb, or introducing it to someone unfamiliar, I would make two suggestions. First, make sure that you buy young lamb. I think the chop/rack is the sweetest and easiest to prepare cut. Second, try a recipe that is spice heavy, as the spices will offer a counterpoint to the strongly flavored meat.
How do I cook Honey and Herb Crusted Rack of Lamb!
This recipe is really too simple. You simple mix your herbs with honey and olive oil to make a paste. Rub the Rack of Lamb down front and back. Make sure you get an even coat. Cook the rack on a lined sheet pan for 15-18 Minutes of 425°. Turn the broiler on for 5 minutes to give the outside a little extra crust. Remove from the oven, and cover with foil to rest for 10 Minutes. Cut apart following the bones down.
Why Do I Rest the Meat Before Cutting?
Resting the Rack of Lamb before cutting it apart is very important. The goal is to cook the lamb until is done to medium. This is around 145° when you take the temperate with a meat thermometer. At this temperature the natural juices will be hot and flowing. If you cut into the lamb immediately after removing it from the oven, those juices will run out and your perfectly cooked lamb will lose moisture and get tougher as it cools. By letting the rack rest, you give the juices time to settle and reabsorb back into the meat. The temperature cools a bit and that moisture stays with the meat improving the taste and tenderness of the meat.
If you loved this recipe, you will love these Lemon Sage Braised Chicken Thighs.
"I always arrive late at the office, but I make up for it by leaving early." ~ Charles Lamb
Honey and Herb Crusted Rack of Lamb
- 1 Rack lamb
- 1 Tbsp olive oil
- 1 Tsp Honey
- 1 Tsp Salt
- ½ Tsp Paprika Smoked
- ½ Tsp Granulated Garlic
- ¼ Tsp Cracked Black Pepper
- ¼ Tsp Rubbed Sage
- ¼ Tsp Ground Clove
- Preheat oven to 425 degrees. Line baking sheet with foil. Mix all spices with honey and olive oil to form paste.
- Rub down the rack of lamb with spices thoroughly.
- Bake at 425 for 15-18 minutes.
- Turn the oven on low broil with lamb on second rack. Broil for 5 minutes to help render the fat.
- Remove from oven and cover with foil.
- Let rest for 5 minutes before slicing. This will keep your juices from running out as you slice, and preserve moisture.
- Slice following the outline of the bones.
- Serve and enjoy!