Roasted rack of lamb with spiced honey glaze from All About Roasting: A New Approach to a Classic Art (page 127) by Molly Stevens

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Notes about this recipe

  • anniemac on April 24, 2016

    I used the honey sauce for a very small leg of lamb I bought at my farmer's market, and then roasted the leg, basting with sauce and using it over the lamb slices. I thought the flavor of the sauce was terrific with the lamb--not too sweet because of the spices. I would definitely use the sauce again with lamb chops, and potentially with pork.

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