Honey-Glazed Rack of Lamb | Recipe | Simply Beef & Lamb
This one-pot dish uses whole shoulder of lamb spread with a herb butter then slow cooked for 4 hours with the addition of lamb stock, red onions, celery and but
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Cooking tools:
- Pastry brush
- Oven
- Stove
- Mixing bowl
- Cutting board
- Chef's knife
- Aluminum foil
- Baking sheet
- Nonstick skillet
- Spoon
- Measuring spoon
- Measuring cup
Ingredients
- 1 x 6-boned lean rack of lamb, French trimmed and chined
- 3 tablespoons clear honey
- 4 teaspoons light soy sauce
- 1 tablespoon English mustard
- 1 tablespoon freshly chopped mint
- 25g butter
- 1 small onion, peeled and finely chopped
- 1 small carrot, peeled and finely diced
- 2 teaspoons plain or sauce flour
- 150ml dry red wine
- 300ml good, hot beef stock
- 2 teaspoons freshly chopped rosemary leaves
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