Garlic and Herb Crusted Rack of Lamb with a Mint and Honey Glaze

Saturday, 12 April 2014

'Her cooks had prepared them a magnificent meal of honeyed lamb, fragrant with crushed mint and served with the small green figs she liked so much.' - A Dance with Dragons


As promised, here is the recipe from our feast last Monday! It was incredibly delicious, the insides still a little pink, and really flavorsome because of all the herbs. 

If you aren't a fan of garlic, feel free to halve the amount used, but it's not overpowering especially when combined with all the herbs and the sweetness of the glaze.

Garlic and Herb Crusted Lamb with a Mint and Honey Glaze

- 2 racks lamb
- 10 cloves garlic, minced
- 1/4 cup Panko breadcrumbs 
- 1/4 cup mint leaves, chopped finely 
- 1/4 cup rosemary, thyme and oregano leaves, chopped finely
- salt and pepper 
- 2 tbsp honey 
- 2 tbsp Dijon mustard 
- 1 tbsp barbecue sauce

For the glaze
- 1/4 cup honey 
- 1/4 cup mint leaves or 1/4 cup mint sauce
- 1 tbsp Dijon mustard

Preheat oven to 180C fan-forced. 
Mix together the honey, mustard and barbecue sauce. 
Mix together the breadcrumbs, garlic and herbs and salt and pepper in a bowl (or blitz everything, leaves whole, in a food processor for a few seconds). 
Brush the honey-barbecue-mustard on the lamb, and then crumb it. You can do this super professionally by grabbing handfuls of the breadcrumb mixture and patting it onto the lamb. I leave it to sit in the fridge for at least 30 minutes, but that's optional. I also put in a few extra sprigs of rosemary, because we have a very determined rosemary bush that likes to take over the herb garden.
Bake for 20-25 minutes until the crumb coat is golden. 
Meanwhile, heat the glaze ingredients in a small saucepan. Brush over lamb and then return to oven for another 20 minutes. Serve. 

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