Honey-Glazed Rack of Lamb With Wine Sauce

By DJCurtis83

| 1½ hours | 45 min prep

Ingredients

• 1 cup honey
• 6 tablespoons soy sauce
• 5 tablespoons Dijon mustard
• 4 racks of lamb
• salt and pepper
• garlic powder
• SAUCE
• 8 tablespoons butter
• 2 large onions, chopped
• 2 tablespoons chopped fresh garlic
• 2 large carrots, peeled chopped
• 4 cups canned beef broth
• 3 cups merlot (or use a dry red wine)
• 2 cups low sodium chicken broth
• 4 teaspoons tomato paste
• 4 teaspoons chopped fresh rosemary
• black pepper (optional or to taste)
• 2 tablespoons soft butter
• 3 tablespoons flour

Details

Servings 6

Preparation

Step 1

Set oven to 400 degrees.

Prepare a greased baking sheet.
For the wine sauce, in a saucepan melt butter over medium-high heat.
Add in the onions and carrots; saute for about 12-13 minutes, or until deep dark brown, adding in the garlic the last 3 minutes.
Add in beef broth, red wine, chicken broth, tomato paste and fresh rosemary; simmer for 10-12 minutes.
Mix 1 tablespoon soft butter with 1-1/2 tablespoons flour to make a paste; whisk into simmering sauce, stir until thickened (about 3-4 minutes).
Using a strainer, strain the sauce and set aside.

To make the lamb, in a bowl whisk together honey, soy sauce and Dijon mustard.

Add in 2 tablespoons of the mixture to the wine sauce, whisk to combine.

Season the lamb racks with salt and pepper and a little garlic powder.
Place the racks on a large baking sheet.
Brush both sides of the racks with the the honey/soy glaze (leaving out some glaze to brush on while cooking).
Cook/roast until the lamb for about 35 minutes, or until the temperature of the lamb reaches 130F (do not overcook the lamb!) brush with more glaze once during cooking.
Rewarm the sauce, season with salt and pepper.
Slice the lamb between the bones and serve the sauce with the lamb.
Delicious!