Oven Roasted Lamb Chops with Honey Glaze

Oven Roasted Lamb Chops with Honey Glaze
This Oven-Roasted Lamb Chops Recipe with Honey-Glaze Will Impress and Amaze.
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. garlic fresh chopped
  • 1 tsp. rosemary fresh chopped
  • 1 tsp. Waxing Kara Honey add up to 1 tsp. to thin as neceesary
  • 1 rack of lamb about 2½ pound, frenched
  • ¼ tsp. salt kosher
  • ¼ tsp. black pepper fresh-ground
  1. Preheat oven to 400 degrees F. Move oven rack to the center position.
  2. In a bowl, combine ingredients. Mix honey and water if neceesary to think, add to mixture. Mix well. Set aside.
  3. Season the rack all over with salt and pepper.
  4. Brush rack of lamb with the marinade until evenly coated.
  5. Cover the ends of the bones with foil to prevent charring.
  6. Roast the lamb @ 400°F for 10 minutes to brown/sear the rack. Lower the temperature to 350°F and, flip the rack and cook another 10-20 minutes. Cook time depends on the size of the rack. The longer you cook the meat, the more well-done it will be. Cook to your preference. Take a reading in the center of the meat when you think it's ready by inserting a meat thermometer into the thickest part of the meat. For rare meat, the temperature will read 125°F, for medium-rare 135°F.
  7. Remove the meat and transfer the rack to a carving board, stand them upright and let rest for 5 minutes prior to serving
  8. Carve the racks in between the rib bones and transfer to plates. Serve right away.