Rack of Lamb with Honey Garlic Wine Sauce

By Vitachef Content    

July 11, 2016

  • Prep: 5 mins
  • Cook: 20 mins
  • Yields: 2 Servings


1 rack of lamb (New Zealand)

Salt and pepper to season

½ tsp. ginger (dry)

½ tsp. cardamom

½ tsp. mace

½ tsp. cinnamon

½ tsp. allspice

½ tsp. turmeric

4—6 threads saffron

2 tbsp. honey

1 tbsp. extra virgin olive oil

¼ c. honey

1 tbsp. fresh garlic minced

½ c. Shiraz wine


1Preheat skillet to 400 F.

2Combine dry ingredients in a cup and crush with your fingers.

3Coat lamb with 2 tbsp. honey and coat with seasonings liberally.

4Add oil to skillet.

5Add lamb (loin side down) to skillet and brown as much of the loin as possible.

6Remove from skillet and set on steamer plate, bone side down.

7Wipe out skillet. 

8Set steamer plate on skillet and cover.

9Cook for 20 minutes or internal temperature reaches 140 F for medium rare.

10Remove lamb and steamer plate.

11Add wine, honey and garlic.

12Reduce by ½ or the liquid starts to get slightly thickened.

13Remove from skillet.

14Slice rack of lamb between bones.

15Serve 3-4 pieces per person and top with sauce.

Temperature: 400 F.


0 Reviews

All fields and a star-rating are required to submit a review.