Rack of Lamb with Mascarpone & Honey




  • 2 racks of lamb, well trimmed
  • 2 tbsp olive oil
  • Salt and pepper
  • 1 tbsp mixed herbs
  • 50g fresh cream
  • 30g honey (Good Earth)
  • 2 tsp cumin
  • 1 tbsp mint leaves, roughly chopped
  • 50g mascarpone cheese (Zanetti)
  • 1 tbsp jarred mint sauce

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Preheat the oven to 220°C or gas mark 7.  Place a griddle pan over medium-high heat. Drizzle the olive oil on both sides of the lamb. Season with salt, pepper and mixed herbs. Griddle the lamb for 5 minutes on each side until brown.  Place the lamb in a shallow roasting pan and roast for 25 minutes for medium-rare. Allow the lamb to rest for 10 minutes before slicing. 

In a small mixing bowl, combine the fresh cream, honey, cumin and mint. Add the mascarpone and stir until just combined. Season with salt and pepper, to taste. Cut the lamb between the bones and serve with the sauce and a final drizzle of mint sauce.

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