Honey & Herb Glazed Rack of Lamb

Name: Honey & Herb Glazed Rack of Lamb | KitchenAid US
Prep time: 0
Cook time: 0
Total time: 0
Yield: 4
Ingredients: 1 tbsp butter (cubed); 1/4 cup red wine; 1 pinch sea salt; 1 tsp olive oil; 1/2 tsp lemon juice; 1 1/3 cup baby arugula; 1 tsp vegetable oil; 1 tsp Rosemary (minced); 1 Lemon (zested); 1 tbsp Whole grain mustard; 1/2 cup Honey; Fresh cracked pepper (to taste); 1 1/2 tsp Salt (divided); 2 racks frenched lamb ribs (8 ribs each, about 3 lbs total); 2 garlic cloves (smashed)

KitchenAid Chef

Explore the [Possibilities of Honey](https://stories.kitchenaid.com/article/possibilities-of-honey/) with KitchenAid.

Serving

Ingredients

1 tbsp butter (cubed)

1/4 cup red wine

1 pinch sea salt

1 tsp olive oil

1/2 tsp lemon juice

1 1/3 cup baby arugula

1 tsp vegetable oil

1 tsp Rosemary (minced)

1 Lemon (zested)

1 tbsp Whole grain mustard

1/2 cup Honey

Fresh cracked pepper (to taste)

1 1/2 tsp Salt (divided)

2 racks frenched lamb ribs (8 ribs each, about 3 lbs total)

2 garlic cloves (smashed)

Step by step

Preheat to 400 degrees F.
Spread garlic on the fat side of the lamb, sprinkle all over with 1 tsp salt & pepper and let rest at room temperature for 30 minutes.
Combine honey, mustard, zest & rosemary and heat gently until honey loosens but isn’t completely runny. Reserve half the mixture in a separate bowl & set aside. Remove garlic from the lamb and brush on the remaining honey mixture.
Preheat a cast iron skillet over medium high heat until hot and add vegetable oil. Place 1 lamb rack fat side down and sear until brown, 1-2 minutes. Sear sides until brown. Place in a stovetop safe roasting pan and repeat with 2nd rack. Stand racks upright and interlace the bones to make a tent shape. Roast until medium rare, 125 degrees, or desired degree of doneness, 35-45 minutes.
Meanwhile toss the arugula with lemon juice, olive oil and remaining salt. Set aside.
Remove lamb and let rest for 10-15 minutes. Discard fat in pan reserving 1 tbs. Place roasting pan over medium low heat, add wine to deglaze scraping up the browned bits with a wooden spoon. Add butter 1 piece at a time, whisking after each addition to melt. Cook to reduce until slightly thickened. Add reserved marinade and warm through. Taste for seasoning. Slice lamb into chops and serve with arugula and sauce.