| Honey Spiced Rack of Lamb |
Recipe Type: Entree
- 2 Lamb Racks, Trimmed or Frenched
- Kosher Salt and Fresh Ground Pepper
- 1/3 Cup Sue Bee Honey
- 2 Tablespoons Pompeian Red Wine Vinegar
- 1 1/2 Teaspoons Ground Cumin
- 1 Teaspoon Pasilla Chili Powder
- 1/2 Cup Tropicana Premium Orange Juice
- 1 Clove Garlic, Minced
- 1 Tablespoon Fresh Mint Finely Chopped
- Preheat your oven to 425°F. Take a small roasting pan and line with foil.
- Arrange the lamb in the roasting pan with the bone side facing down. Take the sale and pepper and season generously over the lamb racks.
- Mix together honey, vinegar, cumin, pasilla chili powder and a pinch of salt and pepper in a small bowl. Use about half of the glaze to brush on the surface of the lamb.
- Roast the lamb, brush with glaze after 10 minutes, then again every 5 minutes.
- Continue until the lamb has roasted, which should take 20 to 25 minutes for rare to medium rare (thermometer should read 135°F) before taking out of the oven, and 145°F after resting.
- Pour the rest of the glaze into a small saucepan while the lamb is cooking. Add orange juice and garlic to the pan and bring to a simmer on medium high heat. Once it is reduced to an almost syrupy consistency add the fresh mint (about 7 minutes).
- Serve over lamb.
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