Honey Glazed Lamb Rack

2 racks of lamb, frenched and trimmed

1  cup toasted pine nuts, finely chopped

1 cup fresh breadcrumbs

1 cup fresh parsley, finely minced

2 tablespoons fresh sage leaves, finely minced

Salt and pepper to taste

2 tablespoons olive oil

1/3 – 1/2 cup wild honey of your choice

2 tablespoons Dijon mustard

1 tablespoon soy sauce


Combine honey, soy sauce, Dijon mustard and olive oil whisking until smooth. Gently mix in the pine nuts, bread crumbs, parsley and sage and season with salt and pepper. Coat the racks with the nut mixture pressing firmly into the flesh. Place the lamb on a rack in a large roasting pan and roast 25-30 minutes per pound or until desired doneness. Let the lamb rest at least 10 minutes before serving.

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