Rack of Lamb with Coronation Grape and Honey Reduction

Rack of Lamb with Coronation Grape and Honey Reduction

In our humble opinion, Haley (@o_4forksake) may have outdone herself with this dish. Yes, it takes a bit of time to prepare but as the saying goes, good things are worth the wait! This recipe takes the time-honored flavors of lamb and fresh rosemary and adds a delectable reduction using coronation grapes and of course, our Kinghaven Farms Premium Raw HoneyLet us know how this turned out for you by tagging us (@kinghavenfarms) and Haley (@o_4forksake) or by leaving a comment below. Bon appétit!

First up: you need these things for this recipe – so go to your fridge/pantry and grab:

A half rack of lamb, a head of garlic, fresh rosemary, olive oil, panko bread crumbs, mushrooms, bacon fat, white or yellow onion, dried oregano, red wine, Kinghaven Farms Premium Raw Honey, a large bunch of coronation grapes, Chinese five Spice, nutmeg, 4-5 small yellow flesh potatoes

Cooking Instructions:

First go ahead and preheat your oven to 450 degrees. Arrange oven rack lower to mid placement in your oven.

In a mixing bowl, combine by stirring vigorously:

5 garlic cloves, minced

1/3 cup rosemary, chopped

1 cup olive oil

1 tbsp Panko breadcrumbs

A few good shakes of salt and pepper

Once combined, rub all over your rack of lamb. Place lamb on a lined and greased baking sheet and let sit for 45 min to an hour – MAKE SURE FAT SIDE IS FACING UP!

During this time, let's make the reduction. In a small soup pot, combine:

½ cup water

1 cup Kinghaven Farms Premium Raw Honey

2 ½ cups coronation grapes

1 TSP Chinese five spice

1 tsp nutmeg

4 sprigs rosemary, chopped

Salt and pepper

Bring to a boil, then reduce to a low simmer while you do everything else

Now for our side dish. In a pan with a tightly fitting lid, combine:

2 tsp bacon fat

2 cloves of garlic, minced

1/3 yellow or white onion, sliced thinly

Dash of dried oregano

Splash of red wine

Handful of cremini mushrooms, sliced

Washed and skin on yellow flesh potatoes, cubed

A few very liberal shakes of salt and pepper

Cook over med-high heat until fat liquifies and potatoes start to crisp on edges. Then reduce to low and cover until ready to serve

Now for the main event…the Lamb!

Roast for 15 min – fat side facing up

Reduce heat to 420 degrees, turn lamb over and roast another 8 minutes

Remove from the oven and tent with tin foil on a cutting board or butcher’s block for ten minutes. Do not slice yet!

After no less than ten minutes….slice between the bones to serve.

Haley's Do’s:

  • Serve on a long plate or platter for the table family style…this gives the dish a rustic, Fall feel. 
  • I recommend first pouring the reduction on the plate, then arranging your potatoes, mushrooms and onions – then finally place sliced lamb on top. Put a dish of additional reduction on the side for your guests to spoon over the lamb
  • Rosemary makes a lovely and delicious garnish
  • Every time you cook bacon, pour off the extra fat in a plastic container and keep in your fridge for recipes just like this…it is an absurdly tasty flavour addition to your cooking arsenal that you will thank me for later!
  • Go ahead and drink some of that red wine you are cooking with – this is supposed to be fun!

Haley's Don’ts:

  • Do not overcook the lamb. If medium rare is not your thing, then simply cook for another 2 minutes but leave tented on the counter for longer. This way the lamb is still juicy and flavorful.
  • Plan on 2-3 lamb pieces/bones per guest. I used a half rack for two people so go for a full rack for 4 people.
  • If you don’t have bacon fat on hand, substitute with butter…but start saving your fat!
  • Don’t peel your potatoes – they won't crisp up as nicely.
Haley Regan is a Hamilton, Ontario based, fifteen-year veteran of the hospitality and wine industry who has worked every position from hostess to owner & operator.  What started as a means of survival in university has blossomed into what borders on an obsession with food. A self-described dinner party Jedi, Haley shines a much needed light on affordability, local product, and being able to plate a dish like a Michelin star chef with everyday household items. Her approach is no-nonsense and her recipes can be proudly served at your next soiree and easily executed from a bachelor apartment kitchen. She also enjoys wine. A lot.
 Follow Haley today @o_4forksake 
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1 comment

Thank you so much for the marvellous recipe by Haley! Looking forward to making this recipe and many others!


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