Lamb Rack

By souffle

LAMB RACK WITH HONEY MUSTARD GLAZE DGC

Ingredients

• 1/4 cup honey
• 1/3 cup lemon juice 2 tablespoons chopped thyme
• 1 tablespoon seeded mustard
• 1 clove garlic, crushed
• 2 lamb racks, 8 cutlets each

Details

Servings 4

Preparation

Step 1

In a small saucepan combine honey, lemon juice, thyme, mustard and garlic, bring to the boil. Cool.

Remove 2 tablespoons of glaze and brush onto lamb.

Place grease filter in front of fan at back of oven.

Place lamb on a non-stick paper lined solid stainless steel tray. Insert roast probe into centre of meat.

Place in Steam Combi Oven on shelf position 2.

Select Combination Roast

Stage 1: select 200°C + 30% moisture and core temperature 75°C. - MEDIUM RARE

Allow lamb to rest after cooking.

Serve lamb with warmed Honey Mustard Glaze.

Serves 4 - 6