Planning a candlelit dinner for two or just looking for a fabulous evening meal?

You'll certainly impress with this succulent lamb dish with aromas of slightly citrusy rosemary and English honey. Serve it drizzled with home-made mint sauce, sauté or early new potatoes and fresh, steamed English asparagus.

Cook time
25-30 mins

Prep time
10 mins


Recipe provided by: Haughton Honey

  • 1 good-sized rack of lamb, French trimmed
  • 2 teaspoons of finely chopped, fresh rosemary leaves, stripped from the stalk
  • 2 tablespoons of Haughton Honey
  • Zest of 1 orange
  • 2 cloves of garlic, peeled and crushed with a sprinkle of sea salt
  • Freshly ground black or mixed pepper
Notes for the cook

If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.

1 teaspoon = 5ml

1 tablespoon = 15ml.

Some ingredients are measured in cups and some equivalents are;

150g, 6oz (1/2 cup) = 120ml, 4fl oz.

  1. Preheat the oven to 210C/425F/gas mark 7. Mix the chopped rosemary, honey, orange zest and garlic in a bowl and leave it to infuse
  2. Season the rack of lamb with pepper, then heat a heavy-based pan until it’s very hot (when you can no longer hold your hand over it at a distance of 3cm or so for 3 seconds….well, that’s our guide anyway!)
  3. Put the lamb in the pan, fat side down, bone-side up and render down the fat gently for about 8-10 minutes, then flip it over for 1 minute, just to give it some colour on that side too. Don’t allow the skin to burn but let it take on a nice, light brown colour
  4. Remove from the pan and set aside. Let the lamb come back to room temperature and then brush liberally with the rosemary mixture
  5. For medium‑rare lamb roast the meat in the oven for 20 minutes, then allow it to rest for 15 minutes before serving dressed with a couple of whole rosemary stalks
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