Honey and Garlic Lamb Rack with Orzo Salad

Honey And Garlic Lamb Rack With Orzo Salad Recipe

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Vicki Butts (lazyme)


A simple and delicious lamb recipe.


☆☆☆☆☆ 0 votes

15 Min
30 Min


  • 2
    frenched racks of australian lamb

  • 1 1/2 c
    red wine
  • 2 Tbsp
  • 3
    garlic cloves, crushed
  • 1 Tbsp
    fresh thyme leaves

  • 1 lb
    orzo pasta
  • 1
    lemon, grated peel and juice
  • 2 Tbsp
    extra virgin olive oil
  • 1/4 c
    chopped black olives
  • 2
    ears fresh corn, kernels
  • 1/4 c
    chopped cilantro
  • 1/4 c
    chopped parsley
  • ·
    salt and freshly ground pepper, to taste

How to Make Honey and Garlic Lamb Rack with Orzo Salad


  1. Make 4 shallow slashes, about 1-1/2 inch deep, down the meat side of each rack.
  2. Combine the marinade ingredients and mix well.
  3. Pour marinade into a large, flat glass or ceramic dish.
  4. Add the lamb, turning to coat all sides and brushing into the slashes. Marinate, meat side down, for 2-3 hours or overnight in the refrigerator.
  5. To make orzo salad, cook pasta according to package directions and drain well.
  6. Let cool slightly, then transfer to a large bowl and add the remaining ingredients. Toss well and season, to taste.
  7. Take the meat from the marinade and pat dry. Place the marinade in a small pan and bring to a boil. Reduce heat and simmer until liquid is starting to thicken to a glaze. Keep warm.
  8. Heat a barbecue or grill to medium-high and cook the lamb until internal temperature is 135-140 F (about 10-12 minutes each side). Let rest for 5 minutes.
  9. Spoon orzo salad onto a large platter and place the whole racks on top; or separate the lamb into chops and serve on individual plates.
  10. Spoon the glaze over the chops and serve with a green salad.
  11. Tip:
    Salad can be made 2-3 hours ahead and served cold with the lamb.

Printable Recipe Card

About Honey and Garlic Lamb Rack with Orzo Salad

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: Australian

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