Honey Mustard Rack of Lamb

Honey Mustard Lamb Rack
Jim Scherer/StockFood Creative/Getty Images
  • 60 mins
  • Prep: 15 mins,
  • Cook: 45 mins
  • Yield: 1 rack of lamb
Ratings (10)

Lamb is the most important protein in Australian and New Zealand and rack of lamb is one of the most prized and tender cuts of meat. Racks are relatively simple to prepare and quick to cook.

This recipe bakes the rack in a garlic-herb-honey-mustard crust. It a great-tasting showstopper and so easy to prepare, you'll be serving it again and again! Be sure to also check out our Guide to Lamb Cuts.

What You'll Need

  • 4 large yellow potatoes
  • 1 large sweet potato
  • 1 Spanish onion
  • 1 whole bulb garlic
  • 2 tablespoons olive oil (for the vegetables)
  • Salt to taste
  • Pepper to taste
  • 5 cloves garlic (finely chopped)
  • 1/2 cup breadcrumbs
  • 1/2 tablespoon olive oil (for the lamb)
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon rosemary (finely chopped)
  • 1/2 tablespoon honey
  • 1 /2 tablespoon Dijon mustard

How to Make It

  1. Heat oven to 350F.
  2. Cut the potatoes and sweet potatoes into 1-inch-thick pieces. Cut the onion in half and remove the outer layer of skin.
  3. Place 2 tablespoons olive oil into a baking tray. Place the vegetables, including the whole unpeeled garlic bulb, in the tray and coat them in the oil. Sprinkle with salt and pepper. Bake the vegetables on the bottom oven rack for 45 minutes.
  4. When the vegetables have been baking for 15 minutes, mix together in a bowl the 5 cloves chopped garlic, bread crumbs, 1/2 tablespoon olive oil, salt, rosemary,  honey, and mustard  Stir well until it forms a paste.
  1. Spread the paste evenly over the lamb rack. When the vegetables have been cooking for 25 minutes, place lamb in the oven directly over the vegetables. This will allow for the drippings to collect with the vegetables.
  2. Roast the vegetables and lamb for 20 more minutes for rare meat or 30 more minutes for well-done.