Glazed Racks of Lamb Recipe

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Glazed Racks of Lamb Recipe
Glazed Racks of Lamb Recipe photo by Taste of Home
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Glazed Racks of Lamb Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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. Yield: 4 servings.
Originally published as Glazed Racks of Lamb in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p46

Nutritional Facts

1/2 each: 512 calories, 17g fat (6g saturated fat), 100mg cholesterol, 94mg sodium, 61g carbohydrate (59g sugars, 0 fiber), 30g protein.

  • 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
  1. 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.
  2. 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.
  3. 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

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Reviews forGlazed Racks of Lamb

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down05 User ID: 8138150 213920
Reviewed 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."

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