Glazed Racks of Lamb
Total TimePrep/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 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.
Nutrition Facts1/2 each: 512 calories, 17g fat (6g saturated fat), 100mg cholesterol, 94mg sodium, 61g carbohydrate (59g sugars, 0 fiber), 30g protein.
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Dec 3, 2014
This recipe was awful. I am not a novice cook, but have never made lamb before. My bf brought it for dinner and we decided this sounded good. I printed the recipe and followed it TO THE LETTER. The cook time is all wrong. I had it in under the broiler as it said for 12 minutes. The glaze was black and the lamb was raw. I would never use this again, even though the glaze that was edible was good.