Food Standards Agency

Rack of lamb with honey

By: Gary Rhodes From: Gary Rhodes' Local Food Heroes

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Prep time:
15 mins
Cook time:
30 mins
Serves:
2

Gary Rhodes' honey and wholegrain mustard-glazed rack of lamb is served with chive and butter potatoes

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Ingredients

For the potatoes

For the lamb

  • 1 dash of Olive oil
  • 2 baby French trimmed racks of Lamb, with 3 bones (about 150g) each
  • 2 tbsp clear Honey
  • 2 tbsp wholegrain Mustard
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Method

1. For the potatoes: cook the potatoes in a pan of boiling salted water until tender (about 15-20 minutes). Drain well and keep warm.

2. For the lamb: preheat the oven to 200C/gas 6.

3. Heat a dash of oil in a roasting tin and fry the lamb until golden-brown all over. Roast in the oven for 8-10 minutes - or longer, depending on the size of the racks.

4. Remove from the oven. Mix the honey and mustard together and brush onto the meat. Fry for 3 to 4 minutes until glazed. Cover with foil and rest for 8-10 minutes.

5. To finish the potatoes: stir the butter and chives into the hot potatoes. Season both the potatoes and lamb and serve at once.


Made with produce from Kielder Organic Meats - finalists of the Local Food Hero Awards 2007.

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