Rosemary-Garlic Lamb With Honey Glaze
Elevate your Easter or Passover feast with a succulent rack of lamb rubbed with fresh rosemary, garlic and Dijon mustard. This impressive main is roasted to perfection with a sweet honey glaze for a centerpiece that’s both elegant and effortless.
4 Serving(s)
Ingredients
- 2 lb. rack of lamb
- 2 tbsp. Schnucks olive oil
- 4 tsp. minced garlic
- 2 tsp. chopped fresh rosemary
- 2 tbsp. Schnucks honey
- 1 tsp. Schnucks Dijon mustard
Instructions
- Preheat oven to 425 degrees and line a sheet pan with foil. Pat lamb dry with paper towels and, if desired, season with salt and pepper.
- In a small bowl, stir together remaining ingredients and rub all over lamb. Transfer lamb fat side up to prepared sheet pan. Roast until its internal temperature reaches desired doneness, 135 degrees for medium rare, 20–25 minutes. Remove from oven and let rest ten minutes.
- Slice between bones, drizzle with pan juices and serve immediately.
Nutrition Facts
609 Calories Per ServingFat: 48gSaturated Fat: 18gCholesterol: 140mgSodium: 101mgCarbohydrates: 9gFiber: 0gSugars: 9gProtein: 45gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe