Rack of lamb isn’t an entree you make every day. 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So when you do prepare it, you need a tried-and-true recipe like this one. —Taste Recipes Test Kitchen","recipeIngredient":["2 frenched racks of lamb (1-1\/2 pounds each)","1\/2 cup honey","1\/2 cup cherry preserves","2 teaspoons olive oil","1 teaspoon lime juice"],"recipeInstructions":[{"@type":"HowToStep","text":"Place lamb on a greased foil-lined baking sheet. Drape a piece of heavy-duty foil over bones to prevent overbrowning. In a small bowl, combine the honey, preserves, oil and lime juice. Set aside 1\/2 cup. Spoon half of the remaining glaze over lamb."},{"@type":"HowToStep","text":"Broil 4-6 in. from the heat for 10-12 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting once with remaining glaze."},{"@type":"HowToStep","text":"Remove lamb from the oven and loosely cover with foil. Let stand for 5 minutes before cutting. Brush with reserved glaze."}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 512 calories","fatContent":"17g fat (6g saturated fat)","cholesterolContent":"100mg cholesterol","sodiumContent":"94mg sodium","carbohydrateContent":"61g carbohydrate (59g sugars","fiberContent":"0 fiber)","proteinContent":"30g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":3,"reviewCount":2,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-01-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"NurseKimknits"},"reviewBody":"
I made this after reading the one bad review. I cooked it a little differently. First, I browned the racks all the way around in a cast iron skillet. Then I put on 1\/2 the glaze and used my meat thermometer at they baked at 450\u00b0 until it hit about 120\u00b0. I then added the other 1\/2 of the glaze and turned up to broil until they were 132\u00b0. I removed them from the oven to a platter to sit for 10 minutes. They were cooked perfectly and my glaze did not burn. This is do very good I will make it again! <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanFlask"},"reviewBody":"This recipe was awful. I am not a novice cook, but have never made lamb before. My bf brought it for dinner and we decided this sounded good. I printed the recipe and followed it TO THE LETTER. The cook time is all wrong. I had it in under the broiler as it said for 12 minutes. The glaze was black and the lamb was raw. I would never use this again, even though the glaze that was edible was good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"40747","romance_copy_dek":"Rack of lamb isn't an entree you make every day. 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