Rack of Lamb with Ancho-Honey Glaze

Rack of Lamb with Ancho-Honey Glaze
Photo by Scott Phillips


  • Kosher salt and freshly ground black pepper
  • 1-½ tsp. ground cumin, preferably toasted
  • 2 Tbs. red-wine vinegar
  • 2 racks of lamb (each 1-¼ to 1-½ lb. with 7 to 8 ribs), trimmed, or frenched
  • 1 Tbs. finely chopped mint, parsley, basil, or cilantro (optional)
  • 1 clove garlic, minced
  • 1/3 cup honey
  • + 2 more ingredients
    • ½ cup orange juice
    • 1 tsp. ancho chile powder

Position a rack in the center of the oven and heat the oven to 425°F. Line a small roasting pan or rimmed baking sheet with foil (to make it easier to clean the glaze from the pan). If necessary, trim the lamb so that only a thin layer of fat remains, being careful not to remove all the fat. Arr...

View full recipe at Fine Cooking


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