Strange Eats: Recipe: Honey Glazed Lamb Rack with Vegetables

tadstrange(55)

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Today, something interesting happened. I didn’t directly consult any recipe for this dish. So, this is as close to an original Tad Strange Recipe as it gets! We had a rack of lamb in the freezer and a bunch of other ingredients. So, I thought, why not? Heck, the veggies were meant for a completely different side dish but I thought it would have been fun to toss it under the rack to give the rack for flavour! Anyway, hope you folks enjoy the recipe!

Just to note: Just as always, not going to give any specifics for the weights of most ingredients as it is really up to you. Experimenting is fun! Just have to be realistic though. Don't put 100 cloves of garlic for a single rack of lamb!

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Ingredients

Lamb Rack
Honey
Dijon Mustard
Garlic
Thyme
Rosemary
Potato
Carrot
Celery
Salt and Pepper

Instructions

Vegetables

You would want to prepare your vegetables first. So, chop up the potatoes, carrots and celeries in large chunks.
Douse it with some olive oil, rosemary and minced garlic. Then, mix.
Set aside to be placed on the baking tray as the veggies will be used to help give an additional aroma to the rack.

Rack of Lamb

Give the Rack a tiny bath of salt and pepper. Let it rest for 10 minutes.
Heat up a pan and toss in some olive oil.
Sear the Rack! Brown it a little but don’t cook it through.
Set it aside and let it cool.
Mix your honey, mustard, garlic, thyme and rosemary into a marinate mixture.
Put your rack on the baking tray on top the veggies.
Scoop it up with a teaspoon and pour the mixtures all over the rack, making sure to get every nook and cranny. Don’t worry about dripping on the vegetables as it helps give the veggies extra flavours.
While letting the rack marinate, preheat your oven to 200C.
When the oven is nice and hot, put your baking tray in!
Let it bake for around 20 minutes or when it looks a little cooked.
Then, switch your oven to grill to give the outside a nice crispy texture.
When slightly blackened, take your rack out and check on your veggies.
If the veggies aren’t cooked enough, mix them together with the sauce that dripped from the lamb and stick it back in!
When all looks good, slice it up and serve with some garlic bread and peas!

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In the end, the recipe turned out amazing. The meat was extremely tender and rare just the way I like it. Switching the oven to the grill mode was definitely a smart move as that gave the exterior of the meat a crispy glaze due to the honey in the marinade mixture. The thyme leaves also left behind a crunchy bit of flavour up top! Overall, I would say that this recipe was a complete success!