Honey-Roasted Rack Of Lamb

Honey-Roasted Rack Of Lamb

Ingredients:
3 Tbsp honey
3 Tbsp lemon juice
3 Tbsp 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.