Caramelized Rack of Lamb

  • 30 mins total
  • 10 mins prep
  • 20 mins cook
  • serves 2 

IntroductionSkip To The Recipe

It took me forever to decide on what to have for dinner tonight. Actually we wanted lamb but the recipe I had in mind, well…. I should have read it before settle on it: it needed to marinate overnight, and that would have never happened seen that dinner was imminent. When all fails I can always turn to one of my favorite cook books and chef: “The Lutece Cookbook” by Andre Soltner. All ingredients on hand tonight we had Caramelized Rack of Lamb, served with butter sautéed potatoes and peas. I have modified the recipe a little bit for me tonight due the fact that I do not like cold lamb and by letting rest, as the original recipe requires, the lamb get cold fast. Even though you will have to put it under the broiler for a couple of minutes it is not long enough to be nice and warm.

Tonight’s June 29, 2010 dinner:

Caramelized Rack of Lamb
Butter Sautéed Potatoes
Peas with butter

Giangi's Kitchen Signature


Nutrition Facts
Caramelized Rack of Lamb
Amount Per Serving
Calories 358 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 46mg2%
Potassium 317mg9%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 14g16%
Protein 1g2%
Vitamin C 19.5mg24%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Caramelized Rack of Lamb

  • 30 mins total
  • 10 mins prep
  • 20 mins cook
  • serves 2 


Original recipe yields 2 servings

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  • 1 tablespoon honey
  • 1 scant tablespoon Dijon mustard
  • 1 teaspoon crumbled thyme leaves
  • juice of ½ lemon
  • fresh ground pepper
  • 1 pound rack of lamb - 8 chops
  • 1 tablespoon olive oil
  • 1 small onion peeled and cut in 1/3 inch pieces
  • 1 medium carrot trimmed, peeled, washed and cut in 1/3 Inch pieces
  • 1 clove of garlic unpeeled
  • ¾ dry white wine


  1. Preheat oven to 375ᵒ. In a bowl, mix together the honey, Dijon mustard, thyme, lemon juice, salt and pepper. Set the bowl aside.

  2. Salt and pepper the rack of lamb, and brush it with oil. Put is in a roasting pan and place in the preheated oven for 12 minutes. Turn and baste twice during this time. Add the onion, carrot, and garlic to the roasting pan, and roast for 10 more minutes. Once during the 10 minutes, turn and meat and stir the vegetables.

  3. Remove the roasting pan from the oven and remove the lamb and place it in another oven proof pan.

  4. Remove all the fat from the roasting pan. Add the wine to the vegetables and boil the liquid for a few minutes, and move the vegetables about with a spoon. When the liquid has been reduced by 1/2, strain it through a sieve into a small pan and keep warm. Press the vegetables through the sieve as well, but do not attempt to push all solids.

  5. Meanwhile preheat the boiler at maximum heat. With the meat side of the rack up, brush the top rack with the reserved honey mixture

  6. Put the meat under the broiler for 3 minutes, until the top of the rack is nicely caramelized.

  7. Cut the rack into 8 chops, and arrange them in 2 plates with liquid of the roasting pan.


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