Rack of lamb isn't an entree you make every day. So when you do prepare it, you need a tried-and-true recipe like this one. —Taste of Home Test Kitchen
- 2 frenched racks of lamb (1-1/2 pounds each)
- 1/2 cup honey
- 1/2 cup cherry preserves
- 2 teaspoons olive oil
- 1 teaspoon lime juice
- Place lamb on a greased foil-lined baking sheet. Drape a piece of heavy-duty foil over bones to prevent overbrowning. In a small bowl, combine the honey, preserves, oil and lime juice. Set aside 1/2 cup. Spoon half of the remaining glaze over lamb.
- Broil 4-6 in. from the heat for 10-12 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting once with remaining glaze.
- Remove lamb from the oven and loosely cover with foil. Let stand for 5 minutes before cutting. Brush with reserved glaze. Yield: 4 servings.
Originally published as Glazed Racks of Lamb in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p46
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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