Fox Trot Farm

Dorper/Katahdin Sheep, Lamb, Fresh Eggs, and HNYB Apiaries

Fox Trot Farm Rack of Lamb
Fox Trot Farm Rack of Lamb

Balsamic & Honey Roasted Rack of Lamb

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***Pasture raised, grass fed Rack of Lamb now on sale for $16 a pound!***

Balsamic & Honey Roasted Rack of Lamb

Yesterday we enjoyed this Balsamic & Honey Roasted Rack of Lamb, and it was so easy to prepare that I couldn’t wait to share the recipe with you. Our racks are already Frenched for you and they’re lean and tender. They have 9 ribs, so you can cut them into individual “lollipops” for appetizers or hors d’oeuvres or, as I did yesterday, slice them in four pieces of 2 ribs each, and one piece will have a “spare” rib. That piece went to Farmer Bob, of course! Here’s the recipe:

Fox Trot Farm Balsamic & Honey Roasted Rack of Lamb
(Serves 2 as an entrée)

1 Fox Trot Farm rack of lamb (about one pound), thawed and patted dry

Marinade
1/2 cup dry red wine (such as pinot noir, cabernet sauvignon, malbec, or merlot)
1/2 cup balsamic vinegar
1/4 cup soy sauce
2 tablespoons Granny Bee’s raw honey from Fox Trot Farm
1 tablespoon Dijon mustard
5 tsps. minced garlic (from the jar is ok)

Finishing Sauce
2 tablespoons Dijon Mustard
2 tablespoons Granny Bee’s raw honey 
Freshly ground black pepper

Up to 8 hours before cooking, or at least two hours, combine the marinade ingredients in a ziploc bag. Add the rack of lamb. Close bag and turn to coat the rack with the marinade. Refrigerate.

Remove bag  with meat and marinade from the fridge an hour before cooking and set it on the counter to come to room temperature.

Preheat the oven to 450º F. Remove the meat from the marinade and pat dry, then place, bone side down, on a rack over a small sheet pan. Putting it on the rack will allow the meat to brown evenly all over. I line the pan with foil for easy clean-up.

Combine the Finishing Sauce ingredients and slather it all over the meat only. Leave the rib bones dry.

Place in preheated hot oven and roast for approximately 19-23 minutes, uncovered. Check internal temperature with a thermometer. 130º  F + resting time will give you delicious medium rare…warm red interior. Remove from oven, cover with foil and allow to rest for 10 minutes.

Slice and enjoy! 

To get your own Fox Trot Farm rack of lamb or any other selections (ground, stew, chops, legs, shanks, neck roasts), visit Fox Trot Farm on Sunday afternoons from 1:00-5:00 p.m. when our farm market is open, or call or text me at 803-804-3541 if you want to stop by any other day. We appreciate your business! Guided farm tours are at 2:00 on Sundays or, for groups of 10 or more, by appointment any other day.

Fox Trot Farm Rack of Lamb

EIEIO!

Debbie

One Comment

  1. Looks yummy! I need to try this recipe!

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