Rack of Lamb with Mango Honey-Glaze

Our Rack of Lamb with Mango Honey-Glaze is full of a bold and exotic flavor, thanks to the rich and rewarding combination of succulent lamb, sweet mango, and smooth honey. This entree pairs well with our Wild Rice Medley side dish for an unforgettable meal experience.

Are you up for a delicious Rack of Lamb with Mango-Honey Glaze served with juicy tomatoes, mini cucumbers, and fig salad? Yes, ladies and gents, you can create a delicious and healthy meal in minutes.

Lamb is a wonderful meat if you know how to cook it. It is not at all difficult. It’s a healthy red meat with a great flavor that pairs nicely with vegetables, particularly spices. For a simple marinade for lamb, you can mix salt, pepper, rosemary leaves, garlic, and balsamic vinegar. You will have a wonderful and delicious lamb dish.

You will have a wonderful and delicious Roasted Rack of Lamb with Mango Honey Glaze dish. When it is cooking, the smell is so good that you can only want one more bite. However, trust me when I tell you that you will not have any difficulty eating the whole thing when it is done because it doesn’t take long before everyone sits around the table chowing down on the melt-in-your-mouth lamb.

The ingredients for the Rack of Lamb with Mango Honey-Glaze

• Rack of lamb: make sure it is trimmed or frenched. Usually, it is already done for you when purchasing it at your local supermarket. Frenched means the bones are exposed, or the meat is removed from the rib bones.
• Orange juice: to add a little bit of sweetness and acidity
• Mango pulp or puree: creamy and binds all the spices together.
• Raw honey: to tone down the heat and to create a nice crust on the rack of lamb.
• Sherry vinegar or red wine vinegar: lamb needs vinegar. Usually balsamic, but this recipe is a little different.
• Mrs. Dash Original Blend: This marvelous spice includes dried vegetables and is perfect for lamb recipes.
• Ground cumin, preferably toasted: when toasted, the flavors of this spice are more intense.
• Garlic cloves: fresh garlic is one spice that should always be part of lamb dishes.
• Sea salt: taste – when making the marinade do a taste test
• Ground Black Pepper: add as much as you want –
• Noubess Hot and Spicy Sauce: add some kick, and perfect with the mango, orange juice, and honey mixture.
• Mint, parsley, or basil (optional) – for decoration.

How to make the recipe

• If necessary, remove and trim the lamb so that only a thin layer of fat remains, being careful not to remove all the fat. Clean your meat accordingly and pat dry.
• 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).
• In a small bowl, combine the honey, vinegar, Mrs’ Dash Original, cumin, mango puree, orange juice, and a pinch each of salt and pepper (season to taste)
• Season the rack generously with salt and pepper. Roast for 5 minutes.
• Remove and brush with the marinade mixture. Return to oven and roast for 10 minutes. Remove and brush again with spice mixture and then again every 5 minutes with the glaze that has begun to caramelize on the roasting pan until an instant-read thermometer inserted close to but not touching the bones reads 125°F for rare or 130° to 135°F for medium rare, about 20 minutes for rare and 25 minutes for medium rare. In the last 5 to 10 minutes of roasting, lower the oven heat to 350°F and continue brushing and roasting.
• Meanwhile, pour the remaining glaze into a small saucepan, add the orange juice, garlic, and ¼ teaspoon MangoHot Sauce, and bring to o a simmer over medium-high heat. Simmer until reduced to a slightly syrupy glaze, about 7 minutes. Add the herbs if using.
• Let the lamb rest for about 5 minutes. Cut between the bones to carve the racks into chops, drizzle each chop with a little glaze, and serve with our preferred salad or my Tomatoes, Mini Cucumber, Pomegranate, and Dried Figs Salad.

Notes and Tips

• Remember that the rack of lamb is brushed several times while roasting in the oven at 425 degrees Fahrenheit. The brushing and roasting process ensures that the lamb is flavorful and moist.

• One easy way to serve this dish is with a quick salad made with tomatoes, mini cucumber, pomegranate, and dried fig salad without salad dressing. The reason for not adding the salad dressing is not 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. No worries if you have no time to marinate the lamb; it will still have tons of flavor even after 30 minutes.

• If you’re wary of the lamb 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 NouBess Hot and Spicy Sauce, don’t worry, you only need one teaspoon. The lamb is not spicy hot; the hot sauce gives it a nice kick, 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 for eating healthier meats. Try this recipe of Rack of Lamb with Mango Honey-Glaze today. You can enjoy it with your favorite salad or a scrumptious and delicious salad of Tomatoes, Mini Cucumber, Pomegranates, and Dried Figs.

Rack of Lamb with Mango Honey-Glaze

A Moroccan inspired recipe of Rack of Lamb with Mango Honey-Glaze served with a scrumptious and delicious salad of Figs, Cucumber, and Tomatoes.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Dishes

Servings 4

Calories 549 kcal

Equipment

• Roasting Pan
• Pastry Brush
• Knife
• Cutting Board

Ingredients

  

1x2x3x

• 1 rack of lamb 1-1/4 to 1-1/2 lb. with 7 to 8 ribs, trimmed, or frenched
• 1 teaspoon Mrs. Dash Original
• 1/4 cup honey
• 1 ½ tablespoon sherry vinegar/red-wine vinegar
• 1/2 teaspoon ground cumin preferably toasted
• 1 ¼ teaspoon Noubess Hot and Spicy Sauce
• 1/4 cup Mango Pulp or Mango Puree
• 2 tablespoons orange juice
• 2 garlic cloves crushed
• Ground Black Pepper to taste
• Sea salt to taste
• 1 tablespoon finely chopped mint parsley, or basil, (optional)

Instructions

 

• If necessary, remove and trim the lamb so that only a thin layer of fat remains, being careful not to remove all the fat. Clean your meat accordingly and pat dry.
• 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).
• In a small bowl, combine the honey, vinegar, Mrs’ Dash Original, cumin, mango puree, orange juice, and a pinch each of salt and pepper (season to taste)
• Season the rack generously with salt and pepper. Roast for 5 minutes.
• Remove and brush with the marinade mixture. Return to oven and roast for 10 minutes. Remove and brush again with spice mixture and then again every 5 minutes with the glaze that has begun to caramelize on the roasting pan until an instant-read thermometer inserted close to but not touching the bones reads 125°F for rare or 130° to 135°F for medium rare, about 20 minutes for rare and 25 minutes for medium rare. In the last 5 to 10 minutes of roasting, lower the oven heat to 350°F and continue brushing and roasting.
• Meanwhile, pour the remaining glaze into a small saucepan, add the orange juice, garlic, and ¼ teaspoon MangoHot Sauce, and bring to o a simmer over medium-high heat. Simmer until reduced to a slightly syrupy glaze, about 7 minutes. Add the herbs if using.
• Let the lamb rest for about 5 minutes. Cut between the bones to carve the racks into chops, drizzle each chop with a little glaze, and serve with our preferred salad or my Tomatoes, Mini Cucumber, Pomegranate, and Dried Figs Salad.

Notes

• Remember that the rack of lamb is brushed several times while roasting in the oven at 425 degrees Fahrenheit. The brushing and roasting process ensures that the lamb is flavorful and moist.

• One easy way to serve this dish is with a quick salad made with tomatoes, mini cucumber, pomegranate, and dried fig salad without salad dressing. The reason for not adding the salad dressing is not 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. No worries if you have no time to marinate the lamb; it will still have tons of flavor even after 30 minutes.

• If you’re wary of the lamb 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.

Nutrition

Serving: 1gramsCalories: 549kcalCarbohydrates: 23gProtein: 18gFat: 43gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 94mgSodium: 75mgPotassium: 284mgFiber: 0.3gSugar: 21gVitamin A: 427IUVitamin C: 7mgCalcium: 31mgIron: 4mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword lamb dinner, Lamb dish, Lamb recipe

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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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