Glazed Rack of Lamb for Two

A single rack of lamb is the ideal portion for a date-night dinner, and this honey-soy glaze gives it an Asian-inspired lacquer that caramelizes into a sticky, savory-sweet crust with every basting round. The combination of honey, soy sauce, dry sherry, ginger, garlic, and mustard builds layers of flavor: salty, sweet, warm, and sharp all working together.

Frequent basting is what separates this from a plain roast. Each coat of the glaze reduces slightly in the oven’s heat, building up a glossy, mahogany-colored shell on the lamb. Start basting early and keep at it every 10 minutes or so. The sugars in the honey and sherry caramelize slowly at the low roasting temperature, giving you deep color without burning.

Frenching the rack (scraping the bone tips clean) isn’t just for looks. Clean bones don’t char or smoke in the oven, and they give you a natural handle for cutting and eating the chops. Decorate the tips with paper frills or kumquats for a classic presentation.

Pro Tips

• Use a meat thermometer for your preferred doneness. Pull at 135°F (57°C) for medium-rare, 145°F (63°C) for medium. The lamb will rise another 5 degrees while resting.
• Let the rack rest for 10 minutes before carving. This gives the juices time to redistribute and the glaze time to set slightly.
• If the glaze starts to darken too much before the lamb reaches temperature, tent loosely with foil and keep basting.

Variations

• Orange citrus glaze: Use fresh orange juice instead of sherry and add a tablespoon of orange zest for a brighter, more citrus-forward flavor.
• Rosemary addition: Stir chopped fresh rosemary into the glaze for a more classic herb-and-lamb pairing layered over the Asian flavors.