Rack of Lamb with herb and KAVEZI multiflora honey with lemon.
INGREDIENTS:
2 8 –rib frenched racks of lamb trimmed,
1 teaspoon salt,
1 teaspoon black pepper,
3 cloves garlic minced,
¼ cup finely chopped parsley,
1 tablespoon chopped fresh thyme,
2 tablespoons extra virgin olive oil,
2 tablespoons KAVEZI multiflora with lemon honey.

coat lamb with herb mixture pressing to help adhere roast for 15 minutes .

rest for 10 minutes .

cut each rack into 4 double portions serve.