Honey-Glazed Rack of Lamb

29 Dec

After struggling in Christmases past to get the appropriate doneness on large (and absurdly expensive) cuts of meat, my father swore off prime rib this year and suggested I come up with some solution. Never fear! Rack of lamb is here! An excellent cut of meat that can be prepared in under an hour, and despite the fact that you didn’t slave over a hot stove all day long, your guests will still be wildly impressed with tasty, melt in your mouth goodness.

Sound like a plan? Follow me!

Honey Glazed Lamb Chops
Adapted from Williams-Sonoma’s New Healthy Kitchen Series: Main Dishes
2 Tbsp honey
1 rack of lamb (1-1.25 lb.), trimmed and frenched (ask your friendly neighborhood butcher to do this)
.25 tsp dried thyme
.25 tsp dried rosemary
1 tsp salt
1 tsp black pepper, freshly ground
1 Tbsp olive oil
Note: You can see I was working with quite a bit more lamb. I had two racks totaling about 4 lbs. I went ahead and tripled my spices.

Step 1: Preheat oven to 475.
Step 2: Combine spices in a small bowl and then rub them onto lamb.
My lovely spice mixture.
Lamb after rubbing on spices.
Step 3: Heat oil in a heavy OVEN PROOF frying pan. (No wooden or plastic handles here!)
Step 4: Sear lamb, fat side down, for 2 minutes.
Step 5: Sear lamb, on each side, for 1 minute. (A good set of tongs are crucial here.)
Step 6: Sear lamb, bone side down, for 2 minutes.
Lamb searing bone side done.
Step 7: Transfer lamb in pan (still bone side down) to oven. That’s right – put the whole thing in the pan -in the oven.
Step 8: Cook for about 12 minutes then brush lamb with the honey.
Step 9: Finish cooking lamb, this usually takes no more than 5 minutes (for medium rare that is). If you are lucky enough to have a meat thermometer, temperature in thickest part of the lamb should read 130 degrees.
Step 10: Remove from oven, tent with foil, let rest for 5 minutes. Then carve and serve!
Final Product!

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