Lemon, Honey & Thyme Rack of Lamb

 Wow it was devoured very quickly! 

My rack of lamb weighed just over 900 grams. Marinated for 2 hours in equal quantities of olive oil; honey and lemon juice plus 3 cloves of grated garlic; a good tblsp of chopped thyme; zest of 1 lemon; salt and pepper to taste; 1/2 tsp of chilli flakes.

Put the lamb on a wire tray over a roasting tin and cook for 25 minutes at 200 degrees. Rest for 10 minutes.

Bubble the juices for a minute or two to create a sauce. 

Served with roast sweet potatoes and steamed vegetables. This one’s a keeper! 


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