Hanukkah Rack of Lamb

Makes 2 servings


1 8-rib rack of lamb
2 Tablespoons olive oil
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 cup honey
1 Tablespoon lemon juice
1 Tablespoon brown sugar
1 teaspoon Dijon mustard
1/2 cup dried apricots, diced
1/2 cup prunes, diced
1/2 cup apples, diced
1/2 cup burgundy wine
1 Tablespoon vinegar
1 Tablespoon lemon juice
1 Tablespoon Savannah Bee Orange Blossom honey (KSA Certified)
1/4 teaspoon allspice
1/4 teaspoon cinnamon

Rub rack with olive oil and sprinkle with salt and pepper. Combine honey, lemon juice, brown sugar and mustard. Baste rack with honey mixture. Roast rack in 400°F oven for 15 to 20 minutes or until medium rare. Continue to baste rack with honey glaze. Meanwhile, prepare Fruit Sauce by combining remaining ingredients and simmering for 20 minutes. When rack is done, let rest for 50 to 10 minutes before carving. Serve with fruit sauce.

Recipe courtesy of the National Honey Board.

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