Honey Lamb

Honey Lamb


1 person made this

This succulent rack of lamb is stuffed with rosemary, glazed with honey, wrapped in prosciutto then roasted to perfection until tender and delicious.


Serves: 4 

  • 4 racks lamb, fat removed
  • 6 sprigs fresh rosemary
  • 4 tablespoons honey
  • 4 slices prosciutto

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Preheat oven to 220 degrees C.
  2. Between the bones of each rack, cut small slit then stuff with rosemary. Brush lamb with honey then wrap in the prosciutto, pin it on with a toothpick.
  3. Bake in preheated oven for 20-25 minutes.

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Reviews (1)


Ok I changed the rack to Loin lamb chops I seasoned the meat. Left the fat on and placed rosemary and fresh thyme between each loin. I left the long fat and meat on so it covers over when packed together.we all know fat is wher the flavour is even if you don't eat the fat ,alls good I squeezed them together, seasoned salt pepper added honey, I drizzled it over the loins and then place bacon over the lamb as this is dinner tonight and is all I had I look forward to devouring this meal I've cooked on Lower temp as I prefer slower cooked meat and as I'm feeding six and I'm the only one who eats rare. It's better this way - 20 Oct 2014

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