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Rack of Lamb with Mango Honey-Glaze

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.
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Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Recipe Index
Servings 4
Calories 538 kcal


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


  • 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 Hot Sauce, and a pinch each of salt and pepper.
  • 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. Season the rack generously with salt and pepper. Roast for 5 minutes.
  • Remove and brush with spice 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 tto 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 and drizzle each chop with a little of the glaze and serve with our preferred salad or my Tomatoes, Mini Cucumber, Pomegranate and Dried Figs Salad.


Serving: 1gramsCalories: 538kcalCarbohydrates: 20gProtein: 18gFat: 43gSaturated Fat: 19gCholesterol: 94mgSodium: 72mgFiber: 1gSugar: 19g

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

Keyword entertaining, 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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