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Add a photoServings: 4
Ingredients
- 3 x lamb, racks
- 1 Tbsp. honey
- 2 tsp rosemary, minced
- 1 tsp butter
- 1 tsp butter
- 1 x onions, medium
- 1 tsp honey
- 1 c. gravy mix
- 1/2 tsp rosemary, minced
Directions
- Place lamb in a roasting tray, fat side up.
- Heat honey, rosemary and butter together in a pan or possibly microwave, brush all over lamb racks and season well with salt and pepper.
- Preheat oven to 200C/400F, roast lamb 25-30 min depending how you like it done. Be careful honey doesnt burn too much.
- Remove from oven and allow to rest 10 min.
- SAUCE:Finely dice onion.
- Heat butter in a pan, add in onion, cook 2 min to soften without color. Add in remaining ingredients and any juices which have run from the resting lamb.
- Carve lamb into cutlets, arrange on plate in an overlapping fasion, spoon over sauce.
- Serve with sauteed garlic potatoes.
- Allow 4 lamb cutlets per portion.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 40g | |
| Recipe makes 4 servings | |
| Calories 70 | |
| Calories from Fat 20 | 29% |
| Total Fat 2.24g | 3% |
| Saturated Fat 1.39g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 266mg | 11% |
| Potassium 63mg | 2% |
| Total Carbs 12.63g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 6.81g | 5% |
| Protein 0.89g | 1% |
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