SWEET AND SUCCULENT RACK OF SPRING LAMB WITH ROSEMARY & HONEY
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.
- 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
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.
- 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
- 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!)
- 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
- Remove from the pan and set aside. Let the lamb come back to room temperature and then brush liberally with the rosemary mixture
- 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