Lamb Cutlets with Umami Honey Glaze

Lamb Cutlets with Umami Honey Glaze
Anchovies with Umami Butter & Cucumber Reading Lamb Cutlets with Umami Honey Glaze 1 minute Next Umami Cacio e Pepe


700g rack of lamb
1/2 cup honey
1/2 cup UmamiPapi Chilli Oil
1 pinch salt flakes
1 pinch pepper
1 cooking oil
1 handful chives


  1. Preheat your oven to 220 degrees Celsius.
  2. Heat up a large fry pan with a good amount of canola oil.
  3. Season your lamb rack liberally with salt and pepper.
  4. Once your fry pan has heated up, add in your lamb rack fat side down to render.
  5. Sear until you have a nice caramelisation on the fat then turn over and brown the second side.
  6. Once you have a nice colour on your lamb rack remove then add it to a medium-sized baking dish.
  7.  In a little saucepan add your honey and UmamiPapi Chilli Oil then cook over low heat and combine with a wooden spoon until the honey has softened then remove from the heat.
  8. Brush your lamb rack with your honey and UmamiPapi Chilli Oil mix and add to your hot oven for 5 minutes then remove and glaze again.
  9. We want to cook in 5-minute intervals for 15 minutes and glaze every time to reach a medium cook.
  10. If you have a meat thermometer, I pulled my lamb out at 58 degrees (it will continue to cook when you remove it from the oven)
  11. After 15 minutes remove your lamb from the oven.
  12. Give your lamb another brush with the glaze in the baking dish then rest for 15 minutes.
  13. Remove your lamb rack ready for cutting, don’t discard the juices as we will use this as a sauce.
  14. Once your lamb has rested, slice your rack of lamb.
  15. Serve them on a large plate and drizzle the remaining juices over the top.
  16. Finely chop your chives and sprinkle on top.
  17. Season with flaky salt.
  18. Enjoy!