Rack of Lamb with Honey and Mint (Falkland Islands)

A traditional lamb and mint combination is taken to the next level with lemon zest and honey. The natural sugar in the honey helps the chops caramelize beautifully.

1 rack of lamb
sea salt
black pepper, freshly ground
2 Tbsp. butter
2 Tbsp. fresh mint, chopped
6 Tbsp. pure honey
1 Tbsp. lemon zest, freshly grated

Preheat an oven to 350°F (180°C, Gas Mark 4).

In a small bowl, mix the honey with the mint and lemon zest. Set aside.

Generously salt and pepper the lamb all over. Melt the butter in an oven-proof skillet. Sear the ribs, 2 minutes each side. Brush over the rack of lamb with ½ the sauce and transfer to the preheated oven.

Roast for 15 minutes. Brush with remainder of sauce and continue to roast to an internal temperature of 130-135°F for medium rare, an additional 15-20 minutes.

Let the meat rest for 5 minutes before carving into chops.

Baste with the pan juices before serving.

Makes 2-3 servings.