Glazed lamb racks with spring vegetables

(6 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Glazed Lamb Racks with Spring Vegetables
Glazed Lamb Racks with Spring Vegetables
  • Serves: 6

  • Cooking time:

This fantastic lamb recipe is well worth the time it takes to cook, and works great as a Sunday family lunch.


  • 2 x 6 cutlet racks of lamb
  • 30ml (2tbsp) clear honey
  • 15ml (1tbsp) wholegrain mustard
  • 275g (10oz) baby carrots, peeled
  • 275g (10oz) baby turnips, scrubbed
  • 15ml (1tbsp) olive oil
  • 25g (1oz) butter
  • 225g (8oz) sugar snap peas
  • 5ml (1tsp) sugar
  • Mint sprigs, to garnish


  1. Preheat the oven to 190°C/375°F/gas 5. Place the lamb racks in a roasting tin. Season with salt and freshly ground black pepper. Roast for 30 mins.
  2. Mix together the honey and mustard. Remove the lamb from the oven and brush the honey and mustard glaze all over the layer of fat on each rack. Return to the oven and roast for a further 30-40 mins until the lamb is cooked to your liking.
  3. Meanwhile, steam the carrots and turnips for 10 mins. Heat the oil and butter in a large non-stick frying pan and add the carrots, turnips and sugar snap peas. Sprinkle over the sugar and sauté for 5-6 mins until just tender.
  4. Remove the lamb from the oven, cover and leave to rest for 15 mins. Arrange the vegetables and lamb on a platter and garnish with fresh mint.

Your rating

Average rating

  • 3
(6 ratings)

Your comments

comments powered by Disqus

FREE Newsletter