Rack of Lamb with Thyme and Honey Glaze

This recipe for a rack of lamb combined with honey and thyme works well with a dark, rich honey. Are you not a fan of thyme? It can also be replaced by rosemary. Make sure the racks of lamb are well trimmed or ‘French trimmed’, so there is not too much fat on the bones. Also make sure to rest the meat before carving.

This recipe serves 4.
Cooking time: 35 minutes.


  • 1 tbsp olive oil.
  • 3 red onions, peeled and thinly sliced.
  • Sea salt and black pepper, freshly gound.
  • 2 racks of lamb, about 500 g each.
  • 1 tbsp fresh thyme leaves (or rosemary).
  • 4 tbsp dark honey.
  • 1 tsp sea salt
  • 75 ml Marsala or vegetable stock (broth).

How to make

  1. Pre-heat the oven to 200°C 400°F.
  2. Heat the olive oil in a small non-stick frying pan (skillet) over a medium heat until it is sizzling. Add the onions and cook gently for 10 minutes until they are softened but not brown. Season.
  3. Spoon the onions into a roasting tin (pan) and place the lamb on top: score the fatty side of the lamb with a sharp knife.
  4. Place the thyme leaves and 3 tablespoons of honey in a small saucepan and heat gently for 1-2 minutes. Next, brush the mixture over the lamb. Scatter over the salt.
  5. Roast the lamb in the oven for 20 minutes. Then add the Marsala or stock (broth) and roast for a further 10-15 minutes.
  6. Transfer the joint to a board and cover with foil. Let it rest for 5 minutes.
  7. Pour the warm pan juices an onions from the roasting tin into a small saucepan. Stir together and heat on the stove top over a low heat, adding a little more Marsala or stock and 1 tablespoon of honey to create a sauce.
  8. Carve the lamb into cutlets and spoon the sauce over it.


Source: Collins Beekeeper Bible: Bees, Honey, Recipes & Other Home Uses.