Spring Lamb with Honey and Thyme Baby Vegetables

Share this story

Spring Lamb with Honey and Thyme Baby Vegetables

With the feel of spring in the air and fragrance of new growth everywhere, the thought of all the fresh foods now available makes my mouth water. Some root vegetables are still available, lingering over from winter; and new products are showing up at the farm markets almost weekly.

A great way to celebrate the new season is cooking up a fresh dish. This wonderful recipe is from St. Francis Winery, who is well known for their delicious small plates served at the seated wine and food pairing. 

In fact, if you want to skip cooking and spend some time roaming Sonoma Wine Country, be sure to check out St. Francis' food offerings.

And if you are in the mood to cook, give this a try and let us know how you like it!

Spring Lamb with Honey and Thyme Baby Vegetables
from St. Francis Winery


Serves 6:

2 racks of spring lamb, French cut
2 tablespoons olive oil
4 tablespoons Dijon mustard
1 cup fresh white bread crumbs



Preheat oven to 400 degrees. Have your butcher French cut the rack (that is to remove the fat and meat from between the ribs).

Heat oil in a large pan. Season the lamb with salt and pepper. Sear the rack, fat side down, in medium-hot oil until golden brown, about 10 minutes. The idea is to render out much of the fat and to give the lamb a nice roasted flavor and color.

Turn the rack over and color the bones side for a few minutes. Remove from the pan and let cool to room temperature. Spread the Dijon mustard on the meat side; roll in breadcrumbs to coat evenly.

Bake for 18-20 minutes for medium rare. Let the racks rest for 15 minutes before serving. Carefully slice along the rib bones allowing three ribs per person.


Lavender Honey and Thyme Glazed Baby Root Vegetables


1 bunch baby carrots, peeled
1 bunch baby Chioggia beets
1-bunch baby yellow beets
1 bunch baby turnips
4 tablespoon butter
4 teaspoons lavender honey
2 sprigs fresh thyme
Salt and pepper to taste


Cut the tops off all of the vegetables leaving about ½ inch of the stem. Cook each type of vegetable in boiling water:

  • Cook the beets about 15-20 minutes or until tender when pierced with a fork.
  • Cook the carrots about 4 minutes.
  • Cook the turnips about 10-15 minutes or until tender when pierced with a fork.

When cooked, immerse vegetables in ice water for a few minutes to stop them from overcooking. Peel the beets and turnips leaving on the stem.

In a large sauté pan heat 1 tablespoon of the butter with 1 teaspoon of the honey and several leaves of thyme. Sauté the turnips on high heat to color the vegetables lightly. Sauté the rest of the vegetables separately the same way. About 10 minutes before serving, place all of the vegetables in a 350-degree oven to heat through.


Sonoma County Expert