Best Rack Of Lamb With Balsamic And Honey Glaze Recipes

Honey Glazed Rack of Lamb image

Provided by MsKittyKat

Categories Lamb/Sheep

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons butter
2 1/2 cups chopped onions
1 cup chopped carrot
2 cups canned beef broth
1 1/2 cups dry red wine
1 cup canned low sodium chicken broth
1 1/2 teaspoons tomato paste
1 teaspoon chopped fresh rosemary
1 1/2 tablespoons all-purpose flour
1/2 cup honey
3 tablespoons soy sauce
2 tablespoons Dijon mustard
2 (1 1/4 lb) trimmed racks of lamb

Steps:

Make red wine sauce:.
Melt 2 tablespoons butter in heavy large pot over medium-high heat.
Add onions and carrot and sauté until deep brown, about 12 minutes.
Add beef broth and next 4 ingredients; boil 10 minutes to blend flavors.
Mix flour and 1 tablespoon butter to paste in bowl.
Whisk into sauce.
Simmer until sauce thickens, whisking occasionally, about 10 minutes.
Set aside.
Make lamb:.
Preheat oven to 400°F Whisk honey, soy sauce and mustard in small bowl to blend; add 2 tablespoons glaze to sauce.
Sprinkle lamb with salt and pepper.
Place on baking sheet.
Brush each rack with some of remaining glaze.
Roast until thermometer inserted into center of lamb registers 130°F, brushing often with more glaze, about 35 minutes.
Rewarm sauce.
Season with salt and pepper.
Serve chops with sauce.

Honey-Glazed Rack of Lamb image

Yield Serves 4

Number Of Ingredients 15

For sauce
3 tablespoons butter
2 1/2 cups chopped onions
1 cup chopped carrot
2 cups canned beef broth
1 1/2 cups dry red wine
1 cup canned low-salt chicken broth
1 1/2 teaspoons tomato paste
1 teaspoon chopped fresh rosemary
1 1/2 tablespoons all purpose flour
For lamb
1/2 cup honey
3 tablespoons soy sauce
2 tablespoons Dijon mustard
2 1 1/4-pound trimmed racks of lamb

Steps:

Make red wine sauce:
Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add onions and carrot and sauté until deep brown, about 12 minutes. Add beef broth and next 4 ingredients; boil 10 minutes to blend flavors.
Mix flour and 1 tablespoon butter to paste in bowl. Whisk into sauce. Simmer until sauce thickens, whisking occasionally, about 10 minutes. Strain. Set aside.
Make lamb:
Preheat oven to 400°F. Whisk honey, soy sauce and mustard in small bowl to blend; add 2 tablespoons glaze to sauce. Sprinkle lamb with salt and pepper. Place on baking sheet. Brush each rack with some of remaining glaze. Roast until thermometer inserted into center of lamb registers 130°F, brushing often with more glaze, about 35 minutes.
Rewarm sauce. Season with salt and pepper. Cut lamb between bones into chops. Serve chops with sauce.

Glazed rack of lamb image

Provided by Matthew Dufresne

Categories Lamb/Sheep

Time 5h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 racks of lamb (about 1.5lbs)
4 tablespoons rosemary (fresh if possible)
4 cloves garlic (minced)
fresh ground pepper
1 cup olive oil
3/4 cup balsamic vinegar
1 small onion
1 lemon, juice of
1 tablespoon Worcestershire sauce
1 cup honey
1 ounce Southern Comfort
1/8 cup crushed pecans

Steps:

Combine marinade ingredients and marinade rack of lamb for a minimum of 4-6 hours prior to preparation.
Refrigerate, and turn ocasionally.
Combine honey and Southern Comfort in a preheated saucepan.
Bring the mixture to a boil then reduce heat while stirring constantly for about 10 minutes.
Add crushed pecans and reduce mixture to a thick syrup.
Preheat oven to 425 degrees.
In an ovenproof skillet, heat a tbsp of olive oil on medium and place the marinated rack of lamb, fat side down in the skillet and allow to cook for about 2 minutes (should be golden brown).
Pour the glaze liberally over the top of the rack of lamb, and allow to cook an additional minute, being careful not to burn.
Place the ovenproof skillet with the rack of lamb in the preheated oven, and cook until rare (about 18-25 minutes or 145-150 degrees F at the centre).
Remove from oven, and allow to stand for 5 minutes before serving.