Rack of Lamb with Garlic, Honey & Herbs
Published on April 8, 2025
The garlic, honey, and herb crust creates a beautiful balance that pairs effortlessly with roasted veggies, creamy mashed potatoes, or a hearty grain salad. Served alongside a glass of our bold, structured Signature Series Cabernet Sauvignon, it’s a pairing that feels both comforting and impressive—perfect for making any meal feel like a special occasion.
Rack of Lamb with Garlic, Honey & Herbs
Ingredients
- 2 racks lamb, trimmed and cleaned as desired
- salt and pepper
- 1 T butter with 1 T olive oil (to sear lamb)
- 2 T honey
- 2 T olive oil, plus extra for finishing
- 6 cloves garlic, chopped
- 1/2 bunch fresh mint leaves, chopped
- 3 sprigs fresh oregano, chopped
- 3 sprigs fresh rosemary, chopped
- 2-3 T currants
- 1 lemon wedge (juice)
Directions
Clean lamb bones and trim fat cap, if desired. Allow the lamb to come to room temperature. Preheat oven to 375 degrees.
Combine the herbs, reserving 2 T for later. In a bowl, mix the honey, olive oil, garlic, currants and the majority of the mixed herbs. Set aside.
Generously season the lamb with salt and pepper. Sear both sides in a hot pan with butter and oil. Then, in the same pan or on a baking sheet pan, rub 3/4 of the honey-garlic mixture onto the lamb, reserving the rest for later. Roast for about 20 minutes, or until the thermometer reads 135 degrees in center.
Remove from oven and let rest under a foil tent for 5 minutes. Meanwhile, mix the reserved 2 T of herbs with 2-3 T olive oil and a squeeze of lemon into the remaining honey-garlic mixture.
Slice the lamb and arrange it on serving plates or platter. Drizzle the remaining honey-garlic-olive oil-herb mixture over the top.
Serve alongside a simple green salad and roasted vegetables. Pair with the Signature Series North Coast Cabernet Sauvignon.
