Being a wine tour company means we can access great wine and great recipes for you or your guests to try at home. With the holidays fast approaching, you are sure to love this one. Try this Honey-Glazed Rack of Lamb recipe with one of Temecula, California’s award-winning Cabernet Sauvignon. Paired here with roasted potatoes, a green salad, and a crusty bread baguette.
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Yield: Serves 4 to 6
Ingredients
- 1/2 c honey
- 3 Tbsp soy sauce
- 2 Tbsp Dijon mustard
- (2) 1 1/4 lbs racks of lamb, trimmed, and seasoned with salt and pepper
- 1 Bottle of Cabernet Sauvignon. I like ( Marshall Stuart Cabernet Sauvignon or Callaway winery & Vineyard Wild yeast Canernet Sauvignon )
Preparation
- Preheat oven to 375°F.
- To make the glaze, whisk first 3 ingredients in small saucepan to blend. Cook to slightly thicken, about 8 minutes.
- Place a skillet over high heat and sear lamb on all sides. Place lamb on baking sheet or rack. Brush each rack with some of the glaze.
- Open Bottle of wine and let it breath. Enjoy a glass while you are cooking. Yummy.
- Roast until thermometer inserted into center of lamb registers 130°F, brushing at least once more with glaze while cooking (about 30 minutes for medium rare).
- Meanwhile, simmer remaining sauce for five minutes. Drizzle glaze over cut lamb chops when serving.
Enjoy with your wine of choice.
