Honey Glazed Rack of Lamb with Wine Sauce

Elevate your dinner table with this exquisite Honey Glazed Rack of Lamb with Wine Sauce—a dish that combines tender, flavorful lamb with a sweet and savory glaze and a luxurious red wine reduction. Perfectly seared and roasted to your desired doneness, each rack of lamb is coated in a mouthwatering mixture of honey, Dijon mustard, garlic, and fresh rosemary, delivering a delicate balance of herbaceous and caramelized notes. The rich red wine sauce, enhanced with stock and finished with a buttery, velvety texture, takes this dish to the next level of gourmet indulgence. Ready in under an hour, this restaurant-quality recipe is ideal for special occasions or an impressive dinner party centerpiece. Pair with roasted vegetables or creamy mashed potatoes to complete the experience. Keywords: honey glazed rack of lamb, red wine sauce, gourmet lamb recipe, roasted lamb, special occasion dinner.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 racks rack of lamb
• 2 teaspoons salt
• 1 teaspoon black pepper
• 3 garlic cloves
• 2 tablespoons olive oil
• 3 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh rosemary
• 1 cup red wine
• 1 cup beef or chicken stock
• 2 tablespoons unsalted butter
• 1 teaspoon all-purpose flour
• 1 teaspoon sugar

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Season the racks of lamb with salt and black pepper on all sides.

Step 3

Finely mince the garlic and fresh rosemary. Combine these in a small bowl along with the olive oil, honey, and Dijon mustard. Mix well to create the glaze.

Step 4

Brush the glaze generously over the racks of lamb, coating them evenly.

Step 5

Heat a large oven-safe skillet over medium-high heat. Sear the racks of lamb, fat-side down, for 2-3 minutes or until golden brown. Then flip them and sear for another 2 minutes.

Step 6

Transfer the skillet with the lamb racks into the preheated oven. Roast for 15-20 minutes for medium-rare or adjust timing based on your desired doneness. Use a meat thermometer to check: 125°F (51.5°C) for medium-rare.

Step 7

Once done, remove the lamb from the oven and let it rest on a cutting board under tented aluminum foil for 10 minutes.

Step 8

While the lamb rests, prepare the wine sauce. In the same skillet, discard excess fat, leaving about 1 tablespoon. Place the skillet over medium heat.

Step 9

Add the red wine to the skillet, scraping up any browned bits. Let it simmer and reduce by half, about 5 minutes.

Step 10

Stir in the beef or chicken stock and reduce it again by half, about 5-7 minutes.

Step 11

In a small bowl, mix the butter with the flour and sugar to form a smooth paste. Whisk this into the sauce to thicken it.

Step 12

Taste the sauce and adjust seasoning with salt and black pepper if necessary.

Step 13

Slice the rested lamb into individual chops and plate them. Drizzle the wine sauce generously over the lamb. Serve immediately and enjoy.

Nutrition Facts

Serving size	(2457.6g)

Amount per serving	% Daily Value*
Calories	5631.3

Total Fat 437.3g	0%
Saturated Fat 191.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1543.0mg	0%
Sodium 7442.0mg	0%
Total Carbohydrate 72.0g	0%
Dietary Fiber 1.1g	0%
Total Sugars 57.8g
Protein 301.8g	0%

Vitamin D 0IU	0%
Calcium 69.1mg	0%
Iron 30.9mg	0%
Potassium 4703.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.5%

Protein: 22.2%

Carbs: 5.3%