Rack Of Lamb With Mint And Honey Recipe
Ingredients
Rack of lamb, 6 to 7 bones (about 2 1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons honey
1 tablespoon chopped fresh mint
Directions
Have the butcher trim the rack of the fell and any excess fat, as well as partially crack the back bone for easier serving.
Preheat oven to 325 degrees.
Season the lamb with a mixture of the salt and pepper.
Place lamb on a rack in a shallow roasting pan.
Put lamb in preheated oven and roast approximately 1 hour, or until it reaches an internal temperature of 140 degrees on a meat thermometer.
The lamb will be rare.
Mix honey with mint and spread over the lamb.
Lower the oven temperature to 250 degrees.
Roast lamb an additional 10 minutes to set the glaze.
Remove rack of lamb from the oven and let rest several minutes before carving.
Preheat oven to 325 degrees.
Season the lamb with a mixture of the salt and pepper.
Place lamb on a rack in a shallow roasting pan.
Put lamb in preheated oven and roast approximately 1 hour, or until it reaches an internal temperature of 140 degrees on a meat thermometer.
The lamb will be rare.
Mix honey with mint and spread over the lamb.
Lower the oven temperature to 250 degrees.
Roast lamb an additional 10 minutes to set the glaze.
Remove rack of lamb from the oven and let rest several minutes before carving.
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