Vanilla Rubbed Rack of Lamb



Photography by edible Hawaiian Islands
Course: Main Course
Servings: 4 People
Author: Chef Jana McMahon


  • Cast Iron Pan
  • Sheet Pan
  • Parchment Paper


  • Rack of Lamb 1 Rack Per 2 People
  • 2 Tbsp. Local Honey
  • ½ tsp. Vanilla Powder by Maui Preserved
  • ½ tsp. Salt

Dry Ingredients

  • ½ Cup Kiawe Bean Pod Flour from Wai’anae Gold
  • tsp. Vanilla Powder by Maui Preserved
  • 2 Tbsp. Smoked Paprika
  • ½ tsp. Cumin
  • ¼ tsp. Garlic Powder


  • Heat oven to 425F.
  • Dry lamb rack and rub with salt.
  • Heat a cast-iron pan and dry sear the lamb racks to a golden brown. Remove from cast iron pan and let it cool slightly.
  • Combine honey and vanilla in a bowl.
  • Brush Honey vanilla mixture onto lamb racks.
  • Mix dry ingredients and rub into seared lamb racks.
  • Place lamb racks on a sheet pan with parchment paper.
  • Cook lamb racks for 10-15 minutes for medium-rare or 125F core temp, depending on the size of the rack.
  • After cooking allow lamb rack to rest 10 minutes, slice, and serve.