Rack of Lamb with Mango Honey-Glaze
Are you up for my Moroccan inspired Rack of Lamb with Mango-Honey Glaze served with juicy tomatoes, mini cucumbers, and figs salad? Yes, ladies and gents, a delicious and healthy meal you can create in minutes.
I season the lamb with salt and pepper first. I then prepared my spice mixture by mixing Mrs. Dash Original (no advertisement related), honey, sherry vinegar, ground cumin orange juice and my Hot and Spicy Mango with Herbs. The spice mixture will be used to brush the meat.
I like to serve my Moroccan inspired dish with my tomatoes, mini cucumber, pomegranate, and dried figs salad without salad dressing. The reason for not adding the salad dressing is because I don't want to ruin the rich taste of fruits and veggies.
Dried figs have a particular taste and can be very empowering because of their sweetness. When dried figs are mixed with other vegetables or fruits, they plump up and release their sweet juice, and I can guarantee you that you will not miss the dressing.
You can season your rack of lamb in advance up to 12 to 24 hours. If you have no time to marinate the lamb, no worries it will still have tons of flavor even after 30 minutes of marination.
If you're wary of lam because you find it too gamy, cleaning your meat with vinegar will help. Not to forget, I have added sherry vinegar. You can use balsamic vinegar or red wine vinegar.
If you are unsure about adding my Hot and Spicy Mango with Herbs, don't worry, you only need one teaspoon. The lamb is not spicy hot; the hot sauce gives it a nice kick as they say. And the honey somewhat decreases the hottest of the sauce.
Lamb is becoming very popular in the US, and this recipe is just another excuse why you need to eat healthier meats.
Here's my Moroccan inspired Rack of Lamb with Mango Honey-Glaze. You can enjoy it with a scrumptious and delicious salad of Tomatoes, Mini Cucumber, Pomegranate and Dried Figs.
Serve: 4; Prep Time: 30 min; Cooking Time: 45 min; Total Time: 1 hr 15 min
1 racks of lamb ( 1-1/4 to 1-1/2 lb. with 7 to 8 ribs), trimmed, or frenched
Position a rack in the center of the oven and heat the oven to 425°F. Line a small roasting pan or line baking sheet with foil (to make it easier to clean the glaze from the pan).
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Serve with rice or any other types of grains and even root vegetables.