Crispy rack of lamb with honey and mascarpone

  • Preparation Time10 mins
  • Cooking Time35 mins
  • Serves4
  • DifficultyEasy

For the lamb

3 (450 to 680g each) racks of lamb, trimmed, with 1/2cm of fat left on meat
4 tbsp olive oil
Salt and freshly ground black pepper
2 tbsp herbs de Provence

For the sauce

95g creme fraiche
60g honey
10g chopped fresh mint leaves
95g mascarpone cheese, at room temperature
Salt and freshly ground black pepper
For the lamb:
1) Place an oven rack in the centre of the oven. Preheat the oven to 220°C / gas mark 7. Place a griddle pan over medium-high heat or preheat a gas or charcoal griddle.

2) Drizzle the olive oil on both sides of the lamb. Season with salt, pepper and herbs de Provence. Griddle the lamb for five mins on each side until brown. Place the lamb in a shallow roasting pan or baking sheet and roast for 25 minutes for medium-rare. Allow the lamb to rest for ten minutes before slicing.

For the sauce:
1) In a small bowl, combine the creme fraiche, honey, cumin, and mint. Add the mascarpone cheese and stir until just combined. Season with salt and pepper, to taste.

2) Cut the lamb between the bones into individual chops and serve with the sauce.

*Cook's Note: The lamb can also be browned for four to five mins each side in a large skillet over high heat.

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