I created this recipe for the perfect family feast...it feels a little bit special...but it takes no time at all to put together. There’s no better feeling than serving your family the most premium quality, juicy tender lamb. Combined with this beautiful sweet herb glaze you create a masterpiece that is sticky, gleaming and just a little bit charred and crunchy. Serve it with your favourite roasted root vegetables or, for something a little lighter, a zesty lime and pomegranate salad is beautiful too.
- 2 x Maranoa Lamb Racks
- 2 x teaspoons Rosemary (a couple of sprigs, leaves removed and roughly chopped)
- 1 teaspoon Thyme
- 2 large cloves of Garlic
- 4-5 tablespoons of Honey
- Drizzle of Olive Oil
- Good couple of pinches of Salt and Pepper
- Preheat oven to 180 degrees. Place your Maranoa Lamb Racks in a baking dish or on an oven tray...I always line with foil and baking paper to save on the dreaded washing up! While they’re coming to room temperature, season the lamb racks generously with salt and black pepper and rub all over with a drizzle of Olive Oil.
- Chop the Rosemary, pick the Thyme leaves and chop the Garlic. In a small bowl, combine the Rosemary, Thyme, Garlic and Honey. Drizzle in a small glug of Olive Oil to loosen the mixture slightly – you want to aim for a reasonably thick consistency though so that it doesn’t run off the lamb. Once well combined, rub or brush the mixture all over the Lamb Racks, massaging it into all the little nooks and crannies.
- Place the Lamb Racks into the oven and cook to your liking. I find using a meat thermometer takes out all the guess work. Take a temperature reading from the centre of the lamb rack. If you prefer your Lamb cooked Rare then take it to 60 degrees. For Medium Rare 60 – 65; Medium – 65 – 70; Medium Well Done – 70; Well Done – 75. Once cooked to your liking, remove from the oven, cover and let it rest. You’ll notice the honey glaze has given the lamb a yummy charred, sticky outer layer.
- Carve into cutlets, serve with your favourite side dish and enjoy!
As a little side note...Maggie Beer says it’s never bad table manners to pick up the bones at the very end and enjoy every single morsel!!