Steve Barton - Executive Chef
Ellerslie Events Center
Auckland, New Zealand
President New Zealand Chefs Association
French lamb rack with honey
by Chef Steve Barton

Ingredients

2 whole lamb racks French trimmed

1/4 cup red wine vinegar

2 tbsp honey

1 tbsp. Fresh thyme leaves

1tbsp fresh rosemary

1/2 tbsp cumin powder

olive oil

salt black pepper

 

Method

1. Preheat oven to 220c

2. Cut lamb racks in half to give 4 to 5 cutlets for each piece and place into roasting dish.

3. Combine vinegar, honey, thyme, rosemary and cumin and then drizzle over  the meat.

4. Cover and leave to marinate for 30 minutes.

5. Drizzle with olive oil season with salt and pepper and roast for 15 minutes for medium rare.  

6. Leave to rest for 5 minutes before carving.

7. Serve with new potatoes and buttered peas.

NOTE: For this recipe we recommend using Black Forest BeeMa Honey

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