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With this year’s Spring lambs now readily available, Brunton Park, Gosforth butcher George Payne, currently celebrating his landmark 30th anniversary in business, suggests this delicious Rack of Lamb recipe.

Honey-Glazed Rack of Lamb

Honey-Glazed Rack of Lamb

Honey-Glazed Rack of Lamb

Serves 2. Prep time 10 mins. Total time 60 mins


1 x 6-boned lean rack of lamb, French trimmed and chined
45ml/3tbsp clear honey
20ml/4tsp light soy sauce
15ml/1tbsp English mustard
15ml/1tbsp freshly chopped mint
Salt and freshly milled black pepper

For the sauce:

25g/1oz butter
1 small onion, peeled and finely chopped
1 small carrot, peeled and finely diced
10ml/2tsp plain or sauce flour
150ml/¼pint dry red wine
300ml/½pint good, hot beef stock
10ml/2tsp freshly chopped rosemary leaves


Preheat the oven to Gas mark 6, 200°C, 400°F.

In a small bowl, mix together the honey, soy sauce, mustard and mint.
Place the racks, fat side up, on a chopping board and lightly score. Season on both sides and brushthe rack on both sides with the honey mixture. Place on a foil-lined baking sheet. Roast for 30-35 minutes for medium. Cover the bones with foil if browning too quickly.

Meanwhile, prepare the sauce; heat the butter in a large non-stick frying pan and cook the onions and carrots over a moderate heat for 10 minutes, until golden brown. Add the flour and cook for 1-2 minutes, stirring continuously. Pour in the wine and the stock. Increase the heat and bring to the boil, stirring continuously, reduce the heat and cook for 10
minutes, stirring frequently until thickened. Add the rosemary, season, cover and set aside.

Cut the rack into cutlets and serve with a gooey cheese mash, fine green beans and the sauce.

Recipe courtesy of Butchers Q Guild. Image courtesy of AHDB.

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