Recipe of the Week: Rack of Lamb with Thyme and Honey Glaze

Our resource for everything from practical bee keeping to honey history, this recipe from The Beekeeper’s Bible is just one of many reasons to keep this beautiful book on hand.

Rack of Lamb with Thyme and Honey Glaze
Serves: 4

Tender young lamb coated in dark, rich, honey works well with thyme, but rosemary would also be suitable. Make sure the racks of lamb are well trimmed or “Frenched,” so there is not too much fat on the bones, and remember to rest the meat before carving.

1 tablespoon olive oil
3 red onions, peeled and thinly sliced
Seal salt and black pepper. Freshly ground
2 (1 to 1 ¼ lb) racks of lamb
1 tablespoon fresh thyme leaves or rosemary
4 tablespoon dark honey
¼ cup Marsala or vegetable stock, plus more as needed

Preheat the oven 400°F

Heat the oil in a small nonstick skillet over medium heat until it is sizzling. Add the onions and cook gently for 10 minutes, or until they are softened but not brown. Season with salt and pepper

Spoon the onions into a roasting pan and place the lamb on top. Score the fatty side of the lamb with a sharp knife

Place the thyme and 3 tablespoons of the honey in a small saucepan and heat gently for 1 to 2 minutes, and then brush the mixture over the lamb. Sprinkle with 1 teaspoon salt

Roast for 20 minutes, then add the ¼ cup Marsala and roast for 10 to 15 minutes longer

Transfer for the lamb to a bound and cover with foil. Rest for 5 minutes

Pour the warm pan juices and onions from the roasting pan into a small saucepan. Stir together and heat over low heat, adding a little more Marsala or stock and the remaining honey to create a sauce

Carve the lamb into chops, spoon the sauce over, and serve

The Beekeeper’s Bible by Richard A. Jones and Sharon Sweeney-Lynch. Stewart, Tabori & Chang, $35.00