Honey-Roasted Rack of Lamb

Honey-Roasted Rack of Lamb

Ingredients:
3 tablespoons honey
3 tablespoons lemon juice
3 tablespoons reduced-sodium soy sauce
2 cloves garlic, crushed
4 zucchini, cut into strips
4 parsnips, peeled and cut into strips
4 carrots, peeled and cut into strips
1 celery stalk, halved lengthways then cut into 4-in (10 cm) lengths
1 red bell pepper, cut into strips
6 sprigs fresh rosemary
2 cups lamb or beef stock
2 well-trimmed (frenched) lamb racks (8 cutlets each)

Directions:
1. Preheat oven to 400°F (200°C). In medium bowl, combine honey, lemon juice, soy sauce, and garlic. Set aside.
2. Lightly coat large baking dish with cooking spray. Add zucchini, parsnips, carrots, celery, and peppers and roast for 20 minutes, or until vegetables are lightly browned.
3. Top vegetables with rosemary and pour on stock. Arrange lamb racks on top of vegetables, baste with reserved honey sauce, and roast for 20 minutes for rare (lamb will be pink), 30 minutes for medium, or 40 minutes for well done. Continue basting with sauce occasionally while cooking.
4. Remove baking dish from oven and put lamb racks and vegetables on a platter. Cover and let rest for 10 minutes before carving meat.
5. Boil pan sauce and juices until they thicken slightly. Serve with lamb and vegetables.