Honey and Lemon Glazed Rack of Lamb
Elevate your next dinner party with this showstopping Honey and Lemon Glazed Rack of Lamb. This dish combines the rich, tender flavor of perfectly roasted lamb with a bright, sweet, and tangy glaze made from honey, freshly squeezed lemon juice, and fragrant rosemary. Enhanced by garlic and Dijon mustard, the glaze caramelizes beautifully in the oven, creating a mouthwatering crust that complements the lamb’s juicy interior. Ready in just 40 minutes, including prep and cooking time, this recipe is perfect for impressing guests or treating yourself to a gourmet meal at home. Serve with a side of roasted vegetables or creamy mashed potatoes for an unforgettable dining experience. Don’t forget to garnish with fresh rosemary sprigs and a squeeze of lemon for the perfect finishing touch!
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Recipe Information
Ingredients
- 1 rack (approximately 8 ribs, about 1.5 pounds) rack of lamb
- 3 tablespoons honey
- 2 tablespoons (freshly squeezed) lemon juice
- 1 teaspoon lemon zest
- 2 cloves (minced) garlic
- 2 teaspoons (finely chopped) fresh rosemary
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons (freshly ground) black pepper
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper to catch drips.
Trim any excess fat from the rack of lamb and pat it dry with paper towels. Allow the lamb to come to room temperature while you prepare the glaze.
In a small bowl, whisk together the honey, lemon juice, lemon zest, minced garlic, chopped rosemary, Dijon mustard, olive oil, salt, and pepper until well combined.
Season the rack of lamb generously with additional salt and pepper, if desired. Place the lamb on the prepared baking sheet with the fat side facing up.
Brush half of the honey and lemon glaze over the lamb, ensuring an even coat.
Roast the lamb in the preheated oven for 10 minutes. Remove it from the oven and brush the remaining glaze over the rack.
Return the lamb to the oven and continue roasting for another 10-15 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare or your desired level of doneness. Use a meat thermometer to ensure accurate cooking.
Once cooked, remove the lamb from the oven and tent it loosely with foil. Let it rest for 10 minutes to allow the juices to redistribute.
Slice the rack into individual chops between the bones and serve warm. Optionally, garnish with fresh rosemary sprigs and a wedge of lemon for presentation.
Nutrition Facts
Calories |
2250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.9 g | 223% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3146 mg | 137% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 52.5 g | ||
| Protein | 113.2 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 27 mg | 2% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1676 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
