I always have a great success when serving a whole rack of lamb. Honey and cumin sauce works well with white meats. Here, with lamb, it gets almost caramelized. A delight!
I serve this dish with home-made mashed potatoes, and sometimes with a pumpkin purée. We all dug small volcanoes in the purée and pour the sauce in.
We often get bit scared of preparing rack of lamb as it is indeed quite difficult to master the cooking process .The best is always to seek for advices from the butcher who should give you the necessary cooking time instructions according to the weight of your piece of meat. However, although it is almost impossible to give very precise directions, there are still few rules I have gleaned over my experiences and my readings that I find interesting to understand. Read them, they might be of great help.
The cooking time depends on the weight of your piece of meat, of your oven and your taste. I cook for 25-30 minutes when my guests like the meat rare. I add 5 to 10 minutes if they prefer it well done. Best, if you have one, use a cooking thermometer. The inside temperature should be of 70°C.
At first, the meat should be placed in a hot oven. Therefore, the oven has to be pre-heated in advance (some even roast the rack of lamb on all sides in a hot pan for a few minutes before cooking it in the oven). There is a reason to this. A kind of crust is formed on the surface of the meat when quickly heated or roasted. All the moisture from the meat is then kept inside and won’t be able to flow away. This way, the meat won’t be too dry and will better, in texture and taste.
When the meat is taken out of the oven, it is important to let it rest for a few minutes under an aluminum foil. You can even add a cloth over if you’re afraid that the meat might cool down too much. In the foil, the meat continues to cook gently. The meat juices which were concentrated in the middle of the meat will redistribute everywhere and therefore rehydrate the whole piece of meat. The driest peripheral parts absorb the juice concentrated in the center, making it more homogeneous, tender and easy to cut.
Do not add salt before and during cooking process as this would bring out the blood. As the result the meat, as we have just seen, won’t be tender. All the more the honey and cumin topping gives a lot of flavors to the dish and there is no need to add more spices.
Honey and Cumin Rack of Lamb
Prepare the marinade, pour it on the meat and let it stand for 30 minutes before cooking. After cooking, let it stand again (5 minutes) in an aluminum foil before serving.
2tablespoonshoneypreferably not too liquid nor too solid
Take the meat out of the refrigerator 30 minutes before starting. Prepare the marinade. In a bowl mix olive oil, honey and cumin. It is not necessary to add salt and pepper. Pour on the rack of lamb on all sides and let stand for at least 30 minutes.
Meanwhile preheat oven to 220 °C. Place the meat in the hot oven and lower the heat to 200 °C after 5 minutes.
Before placing in the oven or from time to time if needed, pour the marinade again on the meat if it spreads away. Cook for 25 to 40 minutes.
At the end of cooking time, remove the meat from the oven and cover it with aluminum foil. Let stand 5 minutes before cutting and serving.
There is of course some juice in the dish at this stage. If, however, you think that there is not enough juice, you can add a little boiling water and butter and stir (or dilute only with hot water if you are don’t want too much fat).
Bonjour! Welcome in My Parisian Kitchen I share here quick and easy French homecooking recipes and more traditionnal or festive ones. And give you information on French gastronomy and art de vivre to tell you stories behing French dishes and traditions.
Click on the different category headings to find out more. You can also change some of your preferences. Note that blocking some types of cookies may impact your experience on our websites and the services we are able to offer.
Essential Website Cookies
These cookies are strictly necessary to provide you with services available through our website and to use some of its features.
We provide you with a list of stored cookies on your computer in our domain so you can check what we stored. Due to security reasons we are not able to show or modify cookies from other domains. You can check these in your browser security settings.
Google Analytics Cookies
These cookies collect information that is used either in aggregate form to help us understand how our website is being used or how effective our marketing campaigns are, or to help us customize our website and application for you in order to enhance your experience.
If you do not want that we track your visit to our site you can disable tracking in your browser here:
Other external services
We also use different external services like Google Webfonts, Google Maps, and external Video providers. Since these providers may collect personal data like your IP address we allow you to block them here. Please be aware that this might heavily reduce the functionality and appearance of our site. Changes will take effect once you reload the page.
Google Webfont Settings:
Google Map Settings:
Google reCaptcha Settings:
Vimeo and Youtube video embeds:
The following cookies are also needed - You can choose if you want to allow them: