Lamb rack with pan-fried veg and honey balsamic reduction

Lamb rack with pan-fried veg and honey balsamic reduction

It's no secret we're in the festive mood, as we continue to share with you amazingly delicious recipes each week. Although, Thanksgiving is traditionally celebrated in North America, this week, we invite you to celebrate all you're grateful for with loved ones and great food! 


This Lamb rack with pan-fried veg and honey balsamic reduction recipe is a flavoursome option for your holiday menu. We love how the Maille Traditional Dijon Mustard lends its creamy, spicy element to the dish, which is beautifully complemented by the sweet-tanginess of our honey-balsamic reduction, made with Goldcrest Honey and Olitalia Balsamic Vinegar di Modena


It's simply moreish!




  • 3 tablespoons fresh rosemary, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons salt
  • 1.5 teaspoons black pepper
  • 6 tablespoons Olitalia Extra Virgin olive oil
  • 1 rack of lamb, frenched
  • 1.5 tablespoons Maille Dijon Mustard
  • 1 cup baby carrots
  • ⅓ cup cherry tomatoes
  • ¼ cup Olitalia Balsamic Vinegar di Modena
  • ½ cup Goldcrest honey


  • Combine 2 tablespoons olive oil, Dijon mustard, garlic, rosemary, 1 teaspoon salt and a half teaspoon pepper. Mix well and place aside.
  • In a large pan, suitable for the oven, heat 3 tablespoons of olive oil on a high heat level. Season the rack of lamb with salt and pepper – sear on all sides for 2-3 minutes. Remove from heat and let sit for 3-4 minutes. Stir the marinade, and brush all over the lamb, ensuring it is well-coated. Then place the rack bone side down in the pan.
    • Tip: Wrap foil over the exposed bone ends to keep safe from discolouring
  • Place the lamb in a preheated oven at 230 degrees Celsius, with the grid positioned in the centre, and allow to roast for about 10-20 minutes, according to desired doneness. Use a meat thermometer to verify when the meat is ready to be removed from the oven. Once removed, allow to rest for 6-8 minutes and then carve.
  • Heat olive oil in a pan on medium heat. Add pre-boiled baby carrots, and fresh cherry tomatoes – fry for 30 seconds to a minute, tossing well throughout
  • For the reduction, add the balsamic vinegar and honey to a small pot, bring to a short boil, whilst consistently stirring. Let simmer for a few minutes until it thickens up, and reduced to about half.
  • Plate 2-3 lamb chops per person, with carrots, tomatoes and pickled baby onion, and drizzle over the honey balsamic reduction.