"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Sunday, February 20, 2011

Roasted Rack of Lamb with Worcestershire Honey Glaze

Serves: 4

  • Prep Time: 5 min.
  • Cook Time: 30 min.


  • 1/3 cup(s) Lea & Perrins Worcestershire Sauce
  • 1/4 cup(s) honey
  • 2 tablespoon(s) olive oil
  • 2 rack of lamb with 6 rib portions, frenched

Cooking Instructions:

1. Preheat oven to 350°F. In a small bowl, mix together Worcestershire Sauce and honey. Spray measuring cup with nonstick cooking spray before measuring out the honey and it will slide right out. Season lamb with salt and pepper if desired.

2. In a large skillet over medium heat, brown the lamb on all sides in oil. Brush evenly with glaze and place in shallow roasting pan. Bake for about 25 minutes for medium rare, or until internal temperature reaches 135°F, basting every 5 minutes. Allow to rest for 15 minutes before slicing.


After removing the lamb from the oven, it continues to cook while standing. If the internal temperature has reached 135°F when removed from the oven, the temperature will climb to about 145°F after 15 minutes of rest.

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