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Glazed Racks of Lamb

 Glazed Racks of Lamb
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
4 ServingsPrep/Total Time: 20 min.


  • 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.
Nutritional Facts: 1/2 rack equals 512 calories, 17 g fat (6 g saturated fat), 100 mg cholesterol, 94 mg sodium, 61 g carbohydrate, trace fiber, 30 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as

2 of 2

Glazed Racks of Lamb (continued)

Wine (continued)
Chianti, Sangiovese, Malbec or Zinfandel.