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Honey-mint glazed lamb

  • 0:30 Prep
  • 0:29 Cook
  • 8 Servings


  • 2 tablespoons olive oil
  • 1/3 cup honey
  • 1/2 cup chopped fresh mint leaves
  • 2 tablespoons white wine vinegar
  • 4 x 8-cutlet (500g each) lamb racks


  • 1
    Combine oil, honey, mint and vinegar in a glass or ceramic baking dish. Add lamb. Turn to coat. Cover. Refrigerate for 20 minutes or overnight, if time permits.
  • 2
    Remove lamb from dish, reserving marinade. Preheat barbecue on high with hood closed. Place lamb on a wire rack in a large disposable baking tray. Reduce heat to medium. Cook lamb, with hood down, using indirect heat, for 25 minutes for medium or until cooked to your liking (see note). Remove from barbecue. Cover with foil. Rest for 5 minutes.
  • 3
    Place reserved marinade in a saucepan over medium heat. Bring to the boil. Simmer for 3 to 4 minutes or until reduced by half. Cut each lamb rack in half. Serve with sauce.

Source: taste.com.au


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