Ingredients Jump to Instructions ↓

  1. 2 (2 lb.) racks of lamb, bones well-trimmed

  2. 5 cloves garlic, slivered

  3. 2/3 cup honey

  4. 1/2 cup brown sugar

  5. 1/2 cup lemon juice

  6. 1/2 tsp. garlic salt

  7. 2 tsp. finely grated lemon peel

  8. 2 Tbsp. chopped fresh mint

  9. 2 Tbsp. chopped fresh thyme leaves

  10. 3/4 cup finely chopped cashews

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees F. Using a sharp knife, cut slits in the racks of lamb and push slivers of garlic into each slit. Place racks in roasting pan and insert meat thermometer into meat, making sure the thermometer tip is not touching bone or the pan. Place in oven and roast for 1 hour.

  2. Meanwhile, prepare glaze by combining honey, brown sugar, lemon juice and garlic salt in small saucepan. Cook over low heat, stirring frequently, until mixture begins to boil. Remove from heat and stir in lemon peel, mint, thyme, and cashews.

  3. Remove lamb from oven and spoon the cashew lemon glaze over the lamb. Return to oven and roast 20-30 minutes longer, until the meat thermometer registers 165 degrees F, basting several times with the glaze mixture in bottom of pan.

  4. Place racks on serving plate and let stand 5-10 minutes before slicing.

  5. servings


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