Rack of Lamb with Honey & Lavender Glaze
A refined roast rack of lamb glazed with honey, garlic and a subtle infusion of culinary lavender. The floral notes complement the richness of the lamb, while a touch of lemon and mustard balances the sweetness.
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Print Pin RateServings: 4 Servings
Calories: 113kcal
Cost: £15.00
Equipment
- 1 Ovenproof Pan to seal and roast lamb
- 1 Small Saucepan
- 1 Brush for glaze
- 1 Carving Board & Knife
Ingredients
- 2 Each Lamb Racks trimmed and frenched (approx. 700–800 g total)
- 1 Tbsp Olive Oil 15 ml
- 1 tsp Sea Salt fine (5 g)
- ½ tsp Black Pepper freshly ground (2 g)
Honey Lavender Glaze
- 3 Tbsp Honey 45 ml
- 1 tsp Dried Lavender Flowers culinary grade (approx. 1 g)
- 1 tsp Dijon Mustard 5 g
- 1 Clove Garlic finely grated
- 1 tsp Lemon Juice fresh (5 ml)
- 1 Tbsp Olive Oil 15 ml
- Pinch Sea Salt
Instructions
- Preheat the oven to 200°C / 400°F.
- Season the Lamb Racks with Salt and Black Pepper. Rub lightly with Olive Oil.
- Heat a heavy ovenproof pan over medium-high heat.
- Sear the Lamb Racks fat-side down for 3–4 minutes until golden. Turn and sear the other side briefly.
- Transfer the pan to the oven and roast for 12–18 minutes, depending on thickness, until the internal temperature reaches:
- 52–54°C (125–130°F) for medium-rare
- 57–60°C (135–140°F) for medium
Prepare the Glaze
- In a small saucepan, combine the Honey and Dried Lavender Flowers.
- Warm gently over low heat for 2–3 minutes to infuse. Do not boil.
- Remove from the heat and stir in the Dijon Mustard, Garlic, Lemon Juice, Olive Oil and Sea Salt.
- Strain if a smoother glaze is preferred.
Glazing & Finishing
- Remove the Lamb Racks from the oven.
- Brush generously with the Honey Lavender Glaze.
- Return to the oven for 2–3 minutes to lightly caramelise the glaze.
- Remove and rest for 5–8 minutes before carving into cutlets.
Notes
Lavender should be subtle and never dominate the dish. If unsure of the strength of the lavender, start with ½ teaspoon and adjust in future batches.
A small amount of rosemary or thyme may be added to the glaze for a more classical herb profile while keeping the floral character.
Nutrition
Calories: 113kcal | Carbohydrates: 14g | Protein: 0.3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.3mg | Sodium: 887mg | Potassium: 16mg | Fiber: 0.1g | Sugar: 13g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.2mg
Rate this Recipe
✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.
Rack of Lamb with Honey & Lavender Glaze
A refined roast rack of lamb glazed with honey, garlic and a subtle infusion of culinary lavender. The floral notes complement the richness of the lamb, while a touch of lemon and mustard balances the sweetness.
⭐ Have you tried this recipe? Click the stars to rate it and leave a quick comment below.
Print Pin RateServings: 4 Servings
Calories: 113kcal
Cost: £15.00
Equipment
- 1 Ovenproof Pan to seal and roast lamb
- 1 Small Saucepan
- 1 Brush for glaze
- 1 Carving Board & Knife
Ingredients
- 2 Each Lamb Racks trimmed and frenched (approx. 700–800 g total)
- 1 Tbsp Olive Oil 15 ml
- 1 tsp Sea Salt fine (5 g)
- ½ tsp Black Pepper freshly ground (2 g)
Honey Lavender Glaze
- 3 Tbsp Honey 45 ml
- 1 tsp Dried Lavender Flowers culinary grade (approx. 1 g)
- 1 tsp Dijon Mustard 5 g
- 1 Clove Garlic finely grated
- 1 tsp Lemon Juice fresh (5 ml)
- 1 Tbsp Olive Oil 15 ml
- Pinch Sea Salt
Instructions
- Preheat the oven to 200°C / 400°F.
- Season the Lamb Racks with Salt and Black Pepper. Rub lightly with Olive Oil.
- Heat a heavy ovenproof pan over medium-high heat.
- Sear the Lamb Racks fat-side down for 3–4 minutes until golden. Turn and sear the other side briefly.
- Transfer the pan to the oven and roast for 12–18 minutes, depending on thickness, until the internal temperature reaches:
- 52–54°C (125–130°F) for medium-rare
- 57–60°C (135–140°F) for medium
Prepare the Glaze
- In a small saucepan, combine the Honey and Dried Lavender Flowers.
- Warm gently over low heat for 2–3 minutes to infuse. Do not boil.
- Remove from the heat and stir in the Dijon Mustard, Garlic, Lemon Juice, Olive Oil and Sea Salt.
- Strain if a smoother glaze is preferred.
Glazing & Finishing
- Remove the Lamb Racks from the oven.
- Brush generously with the Honey Lavender Glaze.
- Return to the oven for 2–3 minutes to lightly caramelise the glaze.
- Remove and rest for 5–8 minutes before carving into cutlets.
Notes
Lavender should be subtle and never dominate the dish. If unsure of the strength of the lavender, start with ½ teaspoon and adjust in future batches.
A small amount of rosemary or thyme may be added to the glaze for a more classical herb profile while keeping the floral character.
Nutrition
Calories: 113kcal | Carbohydrates: 14g | Protein: 0.3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.3mg | Sodium: 887mg | Potassium: 16mg | Fiber: 0.1g | Sugar: 13g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.2mg
Rate this Recipe
✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.